J
J.Slope
Guest
My wife & I have been going to a specific Italian restaurant in Chicago for years and my favorite dish is a pot roast simmered in their traditional Italian gravy served over rigatoni.
I've tried to "duplicate" the recipe a few times at home using my grandmother's Italian gravy recipe & a crock pot, and then just simmering it on the stove on low. In short, the pot roast isn't coming out anywhere near as tender as it does in the restaurant.
What is the secret to a really tender pot roast using either a crock pot or just a simmer-burner on the stove?
I've tried to "duplicate" the recipe a few times at home using my grandmother's Italian gravy recipe & a crock pot, and then just simmering it on the stove on low. In short, the pot roast isn't coming out anywhere near as tender as it does in the restaurant.
What is the secret to a really tender pot roast using either a crock pot or just a simmer-burner on the stove?