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sheliafaircloth is asking: (3 answers)
I would like to know how to tenderize beef roast. Most of the time our roast turns out tough and dry.

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Last updated: May 26, 2013 12:46 pm
Posted: May 26, 2013 11:28 am
 
Answered by: Ken from CA
May 26, 2013 11:38 am
What cut are you using. Generally cook low and slow then sear outside at the end
 
Answered by: Naan
May 26, 2013 11:50 am
Start with a well-marbled cut, like chuck roast. Season well with salt and pepper and sear all sides in olive oil on med-high heat. Transfer to a roasting pan, add a little liquid like beef stock, some sliced onions and cook low and slow. I usually cook my roast at 300 for maybe 4-5 hours. Or the crockpot for 8-10 hours on low. Perfect every time. But you have to start with the right cut or meat. Chuck is best for a tender outcome.
Comments:
DebbyJean
May 26, 2013 12:13 pm
Agree with Naan. I always finish in the crockpot. Has always come out juicy and so tender.
 
Answered by: Marianne
May 26, 2013 11:53 am
Try this method! It's worth getting a special thermometer for! http://allrecipes.com/recipe/slow-roasted-beef-for-sandwiches/detail.aspx
Comments:
PAMELA D. aPROpos of nothing
May 26, 2013 11:59 am
Yep, was just gonna recommend the same thing. I've used the eye of round and also a center cut bottom round. See my review, I do differ a little bit in method. Comes out tender and juicy but does not make any drippings for or au jus. We eat it as roast beef the first night then slice thin for sandwiches. Have also added to stir fry recipe at the end just to heat thru.
 
manella
May 26, 2013 12:07 pm
http://allrecipes.com/personalrecipe/63409070/roast-beef-cooked-in-pasta-sauce-the-italian-way/detail.aspx
 
manella
May 26, 2013 12:08 pm
This ^^^ will make your roast nice and tender, plus you get good pasta sauce. Blowing my horn here.
 
chairlifter
May 26, 2013 12:46 pm
Tenderising is actually achieved by the aging of the meat; how long it is hung by the butcher before it is cut and wrapped for sale. Cuts that are "seldom used" muscles (like filet mignon) are tender on their own, and can take brief, hot cooking, whereas the tougher cuts need to be braised or stewed. For "juicy" a lot of roasts are over-trimmed today that the fat is cut away. To add some of this fat back, you can either wrap it in bacon (smoked or unsmoked)(like you see with a bacon wrapped filet), or you can "lardoon" the roast. By this, I mean you make small stabs or cuts into the meat and insert little gobbets of pork fat (note ONLY pork fat) into the holes...(you can also use slices of garlic, if you like that taste).
 
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