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Pittsburg, Kansas | When I was a kid, one of my mom's favorite after church Sunday lunches was some form of pot roast. I think it was usually a big chuck roast, surrounded by potatoes, carrots and onions, put in the oven before church, set the temperature to cook it, and take it out when we got home. Always tender and good.
Not what you are talking about with the low temperature cooking, but still a slow cook method. Of course rare meat was an unheard of thing back when all meat was cooked to death because of the worry of pathogens and parasites.
The older I get, the more I appreciate tender meat that digests easily.
John
Edited by John Burns 2/11/2020 09:38
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What's for Dinner Tonight?
