Pot roasts are done when a long-handled fork can be inserted into the thickest part of the roast easily. If the pot roast is cooked until it falls apart, the meat is actually overcooked and will be stringy, tough and dry.
I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere.
All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples.
-Frances Wilson, Tulsa, Oklahoma
Since all of my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well.