""Let it cook" is what most professional chefs will tell you when you reach your hand toward the pot lid while a roast is simmering inside. That's not an overreaction - if you have a habit of lifting the lid mid-simmer to check in on your roast or to turn it, it might be the reason why it's been turning out chewy rather than fall-off-the-bone tender all this time."
"After sourcing the best cuts for the job and prepping it with the essential seasoning for a classic pot roast, all that's left to do is place that delicious cut into the Dutch oven, pop the lid on and wait. For the two to four hours it takes to cook (depending on the size and recipe), you don't lift the lid - not even to check or turn the meat. You wait."
"A big factor that contributes to a good roast is a moist cooking environment for the meat cut in the oven. It firstly keeps the meat from drying out and turning into an oversized block of jerky, but moisture also plays a critical role tenderizing the meat by braising it and breaking down the tough connective tissues. So, if you want your pot roast to be a success,"
Successful pot roast requires time, patience, and minimal disturbance during the two-to-four hour cook. Repeatedly lifting the lid releases heat and moisture, extending cooking time and preventing connective tissues from properly breaking down, which leads to chewy meat. A moist cooking environment braises the cut, tenderizing tissues and preventing drying. A well-fitted lid or wrapping the pot in foil preserves steam and heat to achieve fall-off-the-bone tenderness. Choosing appropriate cuts and seasoning are preliminary steps, but the key is to seal the pot and wait without checking or turning the roast until the cook time completes.
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