how do you get tender but well done roast beef?

Question

i cant stand roast beef that is tough to eat it puts me right off.

Answer 1

wrap it in foil when you cook it and put a drop of water in the bottom of the casserole dish and a lid on to keep the moisture in.....slow and steady and it will melt in your mouth mmmmmm enjoy!!

Answer 2

Roasting a good piece of Beef, would best be over a long period.

If you want something that is full of flavour and a little more extravagant, use a really nice piece of beef, like a tenderloin (Chateaubriand) or a standing rib roast (prime rib). Seal the outside by searing all exposed surfaces, or like I do, drop it in a deep fryer for three or four minutes. Spice the outside with salt, pepper, and whatever else strikes your fancy, I like mine with garlic. A good all purpose seasoning mix is good for this. Roast it uncovered in a 350 degree oven until the internal temperature is around 160 degrees or so, for well done. Extra rare is around 125, so adjust it according to your personal taste. Remember, you can always cook a piece of meat more, never less, and if you are cooking for a lot of people, bring it up to rare, and finish each piece to order. We may not always be able to cater for all tastes. However Medium to well-done seems to be an agreeable compromise. The residue from the roast can also make a very rich gravy. Of course the usual vege compliments etc.

Answer 3

If you use a tough piece of beef, such as bottom round or chuck roast, cook it slowly in a crock pot. Make sure the meat is covered in water, and put some veggies around it, like garlic or onion for flavor, or potatoes, turnips or rutabagas for a side dish. Meat cooked this way becomes more and more tender the longer you cook it, and the broth can be used to make gravy. Leave lots of time, this is a slow method (many hours).

If you want something a little more elegant, use a really nice piece of beef, like a tenderloin (Chateaubriand) or a standing rib roast (prime rib). Seal the outside by searing all exposed surfaces, or like I do, drop it in a deep fryer for three or four minutes. Spice the outside with salt, pepper, and whatever else strikes your fancy. A good all purpose seasoning mix is good for this. Roast it uncovered in a 350 degree oven until the internal temperature is around 160 degrees or so, for well done. Extra rare is around 125, so adjust it according to your personal taste. Remember, you can always cook a piece of meat more, never less, so err on the side of rareness, and if you are cooking for a lot of people, bring it up to rare, and finish each piece to order.

Answer 4

Sit joint it in a little stock - or water - and wrap with foil. Foil should be well sealed but with room inside for stock/water to evaporate onto foil and condense back onto meat. Cook in a very slow oven. Opening foil for last 30 - 40 mins or so to brown any exterior fat. Once removed from the oven don't start to carve for AT LEAST 10 minutes...during cooking the meat tightens up and needs to be left to relax after cooking for a succulent juicy roast.

Well, that's the proper way...I've been producing Sunday roasts for over 30 years - and you learn a wrinkle or two in that time.

My best results (and by 'best' I mean 'LAZY? MAYBE! BUT GREAT EATING!!) have come from buying required amount of slices of roast beef from the supermarket.

When cooking other components of a 'roast dinner' I wrap the cooked beef in foil with a cup of water and a little salt and put it in the oven for the last 10 - 15 mins while the roast potatoes finish off. When everything else is ready I open the foil - dish out the beef - and pour the juices in the foil into my gravy. Perfect every time.

If you don't have your oven on - then make your gravy a little bit early and put the beef slices in - all the flavour of the meat will flavour your gravy and your gravy will moisten the beef. Perfect every time!

Answer 5

The only way I know how to get well-done roast beef to be tender (and it's never as tender as roast beef that is medium or medium rare) is to cook it at a very low temperature (200 to 250 degrees) in a roaster with a lid with three or four cans of beef broth in the bottom, and you have to baste it every ten minutes or so. Yes, it's a pain, but otherwise it comes out REALLY tough.

Answer 6

Well Done Roast Beef

Answer 7

First of all the cut of meat you use makes a big difference. Cross Rib isn't bad for using as a roast. Of course, Prime Rib is one of the best. But, for any roast you want to cook, I recommend using a roasting pot with a lid. Wash the roast first and then place roast in the pot with water at least one inch from the bottom, because it is the moisture of the water that makes the roast cook moist and tender, instead of tough and dry. Season to your liking, you can even add veggies to the water, like onions and carrots. Start the cooking temperature at high, something over 350 degrees to kill any bacteria and cook at this heat for the first hour, then bring it down around 200-250 degress and let it cook for several hours. I usually like to cook mine for at least 4 hours, but you can check on it periodically. Make sure to keep the water level at at least one inch throughout and this liquid will gain nice taste and make a great gravy, although more water is better if you want gravy. I hope this information is helpful for you.

Answer 8

Stand the beef on a wire rack in the roast tin
put an inch of water in the tin
roast as normal

Answer 9

Put a pint of water in the roasting tray and cover the tray with tin foil. Cook on a low heat. Use the stock to make your gravy. When you're cooking your left over slices of roast beef, put them in the gravy to heat them. Best done the night before and heating the slices in the gravy the next night. You can do this with your turkey and chicken too, but you cook your turkey upside down and only turn it over to crisp up the skin in the last 30 minutes. Works every time.

Answer 10

Ignore the people who tell you to cook it for hours - that's for stewing beef, not roasting beef. The secret is to rest it for at least 20 minutes after cooking. For example, take a joint of top rump weighing approx 3 pounds. Heat oven and roasting tin to 200 degrees. Put a little flavourless (eg sunflower) oil into roasting tin and reheat. Add seasoned joint (rubbed with salt, pepper and whatever herb you like, or mustard) to pan, turn all over. Put in oven for 15 minutes per pound plus 15 minutes if you like it rare, more depending on preference - if you like well done you might want to try 25 minutes per pound plus 25 minutes - although I think that's an insult to good beef . After 10 minutes, turn heat down to 180 degrees. At end of cooking time, remove from roasting tin, place on warmed dish and cover loosely with foil. Leave to rest for at least 20 minutes - this allows fibres to regain their flexibility. I promise you it works - and the flavour is so much better than the overcooked pap cooked for hours

Answer 11

buy one with the internal thermometer and follow the instructions. If no instructions, put it in a crock pot or a slow cooker and let it cook for at least 4 hours on high or 6-8 hours on low. If one with internal thermometer- When it pops out, remove your beef and let it sit for about 10-15 minutes without sticking any forks or knives into it. They call this "resting" and it allows all of the natural juices to continue to cook and absorb while the meat is sitting. after about 15 minutes, you can cut it and the juices will run and the meat will be tender and JUICY!

If done in a crock pot or slow cooker, put frozen or thawed meat in pot. Add enough water to cover the top of the meat. Season the water really well and let it cook. It will naturally absorb all water and seasonings and be moist and tender.

Good luck!