I'm making an Asian-style pot roast for dinner tonight and I'm just wondering...

How long do you cook your pot roast for?

I'm just asking because I know that some people cook there's like me (for only an hour or so, until it's medium-rare), but there are also people like my mom, who cook it all day long.

So, which is it for you?

PS - As you can tell, I'm quite bored.

Haha I can't cook.... I am having mixed beans, veggies, and fruit tonight for din din!!

I put mine in really really long and slow on a low heat. Leave it going all day.

You really shouldnt cook a roast for a set time. It should be cooked to a temperture using a probe thermometer. But low heat and as long as it takes to get to medium rare.

Medium rare all the way. Takes a bit of trying around until it's just right though.

i only voted so that i could get to kiss the chef..........on the mouth...as for what a pot roast is...do you mean like a sunday roast?? chicken (or fake chicken/quorn for veggies like myself LOL) roast pots/veggies & gravy etc?? hmmmmmm one of my fave meals...esp with yorkshire puddings & dumplings!!!

I usually put my roast on the night before in a crockpot on low. And then by dinnertime the next day, it's smelling yummy and so tender and so ready to eat.

If I can be a bit pedantic ... Pot roast, by definition is a very long braise. You can't really pot roast a cut of meat to medium rare because the method of cooking is designed to take a fairly tough cut of meat and cook it slowly and for a long time to help break up the connective tissue.

Cooking to medium rare or even medium will not allow time for the connective tissues to dissolve and the meat to become tender ... so your medium rare pot roast will be chewy and tough, unless you're using a high end cut of meat - in which case why waste it on a pot roast!

A shoulder roast or a chuck roast is the typical cut of meat for a beef pot roast. You need some liquid and will most likely cook a pot roast for 4+ hours at a low heat. OTOH, you don't want to cook it for too long, or you wind up with a meat-paste-ish glop. Long enough to be tender and moist and almost falling apart, w/out being mushy is good.