Dear Barbara: How come slow cooking meat, such as pot roast, can turn out dry and kind of stringy when it is cooked in liquid? — Sue from Lodi
Dear Sue: Long, slow cooking is called “braising,” and will make even the toughest meat very tender. The two most common reasons that will make the meat turn dry and stringy are: 1) adding too much liquid (you only need a small amount); and/or 2) the temperature is too high. Try browning the meat in the pot, using a little oil, over a med-high heat. This will help to seal in the juices. You should also use a pot or roaster that is barely larger than the roast and has a tight fitting lid. You then need to add the liquid and turn that heat down to low, or put it in a low temp oven, 275 to 300 degrees. If the temperature is too high, it draws the juices from the meat into the liquid. Good for gravy, bad for meat!