The secret of a good pot roast

FOOD FACTS THE SECRET OF A GOOD How to have tender meat ... less shrinkage ... more flavour Choose the heaviest saucepan you have and see that it is large enough for the joint and that the lid fits tightly. Unless you have a suitable simmering ring, use an asbestos mat underneath your saucepan if it isn't a heavy one. Melt enough fat to cover the bottom of the saucepan. This fat is needed to cook the meat, but you get it all back and some fat from the joint as well when the meat is served. When the fat is hot put in meat and brown on all sides.