Any time you're covering it or adding liquid it becomes a pot roast or braising, in a technicality.
With muscular cuts the simple trick to tender and moist is monitoring internal temp and not over-cooking.
Same technique with 1+ kg round roast
![]()
Any time you're covering it or adding liquid it becomes a pot roast or braising, in a technicality.
With muscular cuts the simple trick to tender and moist is monitoring internal temp and not over-cooking.
Same technique with 1+ kg round roast
![]()
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