Although you don’t want soggy, under-cooked, and mild-flavored roast from using too much cooking liquid, you certainly don’t want to end up with a dry roast, either. However, if you’re not a pot roast professional, you may inadvertently oversaturate your roast in an attempt to prevent it from drying out. As with all recipes, it’s about using the right ingredients in the right balance.
The cut of beef is arguably the most important ingredient in a pot roast because the right cut can help lower the chances of a dry roast. Opt for cuts that are well-marbled with fat, as fat adds flavor and keeps the meat moist during cooking. Chuck roast is often considered synonymous with pot roast, but cross rib, shoulder, brisket, blade, or short rib are also excellent options for braising.
Depending on the size of your chosen cut of meat, from 1 inch to 1 or 2 cups of liquid should be plenty to yield a moist, tender, melt-in-your-mouth pot roast. As tempting as it may be, don’t remove the lid from your slow cooker when the roast cooks down, as the liquid continues to release steam and moisture throughout the cooking process, which is crucial to keeping the meat succulent.
