When it's cooked properly, pot roast is classic comfort food. It's lush, rich and fork-tender, a perfect accompaniment to gravy and mashed potatoes. If it's not cooked correctly, that same cut of meat can be distressingly tough, chewy or dry. A failed pot roast can result from undercooking or overcooking, so before you can fix it, you'll need to decide where you've gone wrong.
Too Much or Too Little
To learn whether your roast is underdone or overdone, cut away a slice or two. An underdone pot roast will be dense and somewhat leathery. An overdone pot roast will appear dry and its muscle fibers will flake and separate as you slice, like a bad holiday turkey. Once you've performed this test, it's time to launch your rescue operation.
Undercooked Pot Roast
You can genuinely fix an underdone pot roast, as long as you still have some time at your disposal. All you need to do is continue cooking. Pot roasts are usually tough cuts, full of dense muscles and connective tissue. They need long, slow cooking to soften the muscles and melt the connective tissues into juicy, rich natural gelatin. Return the pot roast to your Dutch oven, roasting pan or slow cooker and add more liquid if it's running dry. Test it again in an hour or so. If you can easily insert a fork and twist off a tender mouthful of beef, it's ready. If not, keep cooking until you reach that point. If you own a meat thermometer or instant-read thermometer, it should show a final internal temperature of 200 to 205 degrees Fahrenheit.
Overcooked Pot Roast
An overdone roast is more problematic, because you can't "un-cook" it. Instead, your best bet is to mask its dryness as much as possible. Moistening the sliced beef with broth or some of its pan juices will help, especially if the pan juices still contain some of their fat. Alternatively, slice the beef as thinly as you can manage and serve it with more than the usual quantity of sauce or gravy.
The Unkindest Cut
In some cases, your choice of cut might have doomed your pot roast from the start. For example, chuck is a popular choice for pot roast because its seams of fat and connective tissue keep it moist as it cooks. Leaner cuts -- which inexperienced cooks often choose to reduce the meal's fat content -- are poorly suited to long cooking because they lack those characteristics.