So in a discussion, I mentioned that we all have one stinking thing that defies our every attempt to master.
Linguafood said she cant poach an egg.
I can’t make pot roast. I can make any other braises dish (even other beef braises) but pot roast comes out dry and tough and bland. Bourgignon? No problem. Beef cheeks? Actually one of my best dishes. But a humble pot roast? Nope. Humbles me every time.
What do you struggle with? What have you given up on?
OK, before I respond about your initial question, pot roast is one of my FAVORITE meals ever! I’m curious as to what cut of beef you buy? That has a lot to do with it becoming falling-apart-tender, as I’m sure you know.
Pork chops.
If I attempt to fry a pork chop or make a schnitzel, forget it. Pork in any other application is fine. And I’ve decided that I don’t like fried pork chops enough to bother anymore.
My grandma’s “Sunday Gravy”
My Italian-American grandma made a mean gravy. I even tried making it alongside her–using the same tomatoes, meats, and seasoning in her Corning Ware pot. She’s been gone nearly 12 years now, and I know I’ll never taste it again. I’ve come up with my own version (which I think she would have liked) but I have decided to let it go and just enjoy the taste memory.
THE SECRET IS OUT! 
Yeah, I’ve given up on poaching eggs.
As for your pot roast difficulties — and I’m trying my darnedest not to use everyone’s favorite response to one’s admission at failing at a dish: "but have you tried this absolute fool-proof method 
— have you made the Mississippi roast?
Talk about a flavor bomb, and easy as can be 
Thats the insanity… Ive made Mississippi style once (not a favorite) and it came out fine. Anything other that standard pot roast comes out great.
So I just dont bother any more and make other variations.
Pancakes and flatbread. I have probably made every mistake you can imagine.
I limit myself to Dutch Baby pancakes, because that’s just batter that goes into the oven. No flipping, no turning, no trying to get the size and thickness just right.
Tempering chocolate. It’s a pain to get right for me.
I can’t make meatloaf. I tried a few times, different recipes but it never turn out right or tasty, so I never try and figure it out and go further. I think it’s the recipe but also I’ve never had great meatloaf, home made or at a restaurant. So maybe it’s I’ve never tasted one I wanted to replicate, or I just don’t like meatloaf enough…but I keep thinking there has to be a tasty one. I also don’t have a concept of how a meatloaf should cook, the right texture, you know it’s not braised and it’s minced, should you think of it as baking a loaf of meat, like bread? Of course if I never figure it out….well it’s meatloaf.
(post deleted by author)
This is the one thing I’ll haul out the sous-vide machine for. It is the perfect tool for this job.
I don’t like how my hamburgers turn out at home. I rather just order them when I’m out.
I used to think I didn’t like meatloaf, because I didn’t like my mom’s meatloaf. Microwave cooking + farfel (the matzah equivalent of croutons) = recipe for disaster. Then, about 20 years ago when DH and I were dating, he ordered meatloaf in a restaurant - I tasted it and was hooked! I now have three pretty reliable recipes (one turkey, one Italian, and one pretty middle-of-the-road). Happy to share if you want to try again, but of course no pressure. 
I am not good at cooking fish. I can make ONE recipe (the NYT baked cod with cherry tomatoes and shallots), but anything cooked on the stovetop ends up overdone or underdone, or just gross.
I agree, I’ve never learned how to cook fish well. I’m fine with shrimp.
I can poach an egg. I have successfully made emulsified pasta sauces.
I cannot roll or cut sushi in any form that isn’t ’throw stuff Into bowl’.
My hand rolls are lopsided and barely stay together. Regular rolls, whether traditional or ‘inside out’ don’t seal
Properly, and no matter how much I sharpen my knives, I never get clean cuts. Trying to make a gunkan style ‘battleship’ rolls led to improper rice ball size, terrible seaweed wrap, and filling all over everything. I’m not good enough at rice ball formation to try nigiri, and I don’t trust my knife skills enough to cut the netta correctly.
It’s incredibly frustrating and I don’t seem to be improving regardless of how much practice.
I’ve also never made decent homemade French fries, but that’s mostly due to my aversion for home deep frying, which is a PITA from a prep and cleaning perspective (as well as oil use if you don’t do it enough to get several batches from each pot of oil.)
Oh my air fryer has fixed the fry dilemma. Cut the potatoes, toss wirh oil of choice, salt, and air fry. Golden brown ans delicious with no mess.
Ive tried every cut out there (here and in France)…just not in my wheelhouse.
I’ve always used chuck roasts, and they always cone out tender and easy to cut, almost falling apart. My go-to recipes are my Mom’s Lemon Pot Roast, and Mike Ditka’s Training Table Pot Roast that used to be served at his Chicago restaurant.
So weird the you can make Beef Bourguignon but pot roast eludes you. 
Thanks but I don’t think it will help. I tried recipes from my sister (an exceptional cook) and friends who swear by a recipe….and still can’t get anything to my liking. I think the issue is I don’t understand meatloaf or the cooking process, i.e.,the overall concept. It’s unlike anything else and I can cook most things if I understand concept…but I have no idea about meatloaf, binding agents, how moist, etc. The other thing now is, am I going to make a 1 or 2 lb for myself? A hamburger steak with decent gravy is more appealing and easier. Also If friends or family come over, there’s always something else to cook that either seasonal or more engaging or appetizing.
That said, I’d be open to trying “pain de viande”, French meatloaf. If I can understand what they’re doing and why, I might figure it out.
Mine comes out great. It starts with going to a good butcher, Beef Chuck roast. I think a center cut is supposed to be the best. I always use garlic and red wine.
