On the surface, it seems simple enough.
Not so fast there,Rachael Ray.
If you thought that picking an expensive cut would give you the best flavor and texture, think again.
After all, all those hours cooking breaks down the tendons, rendering them soft and totally tender.
And those veggies we talked about earlier?
Well, you cansaute them, too, in a bit of oil.
This can also help in deglazing the pan before returning the roast to it.
But what can make (or break) your pot roast is the cooking time.
