I recently bought a big outside round oven roast that was on sale for cheap. I've made plenty of roasts before, but I don't remember having used this particular cut, and it seems to have a reputation for being generally tough and flavourless.
So I looked up a few recipes and most recommend cooking it as a pot roast, which I plan to do. Most of these recipes also say to turn every 30 minutes or so. This is something which I am not accustomed to doing and I'm not entirely sure I see the point.
Given that the cooking method is basically a braise - i.e. steam is doing most of the real work - is there a reason why these recipes suggest turning the meat so often (or at all)? Or can I get just as good a result without this inconvenience?