Can someone give me a recipe for roast beef. Lately my roast beef has been tough.?

Answer 1

My partner, who is a very intuitive cook, makes two suggestions depending on top of the stove cooking or oven roasting. On top of the stove, brown the meat well on all sided if possible, and use a cast iron dutch oven for best results but a large covered pot will also work. Can or two of beef broth, preferably the low sodium kind and completely cover the meat--adding water to achieve this if necessary. Add one to two onions sliced. Two tablespoons of balsamic or any wine vinegar will help tenderize the meat and improve the gravy. Bring to a simmer on medium low heat cook covered for at least two hours, this for about a 3 pound roast. If desired, potatoes and carrots may be added toward the end of the cooking.
Now for the oven method: Oven at 250, brown meat well on all sides, place meat in a glass or ceramic casserole. Again, a pint or two of good beef stock, sliced onions and tent foil the whole dish making sure very little steam can escape. Again cook for 2-2 1/2 hours.
My partner has never had a dry beef roast, though occasionally a bad cut of beef can still be alittle tough no matter what you do.

Answer 2

Marinating is your friend.

The things you can use to marinate any meat varies widely. Some use salad dressing, others use fruit juices, some use pickling solutions. The key is to poke holes in the meat from all sides. Ideally, the holes should go straight through the meat, then place in a deep pan and pour the marinade over it. Turn it over and repeat. Put the meat in a large ziploc bag (or other oven bag) along with the marinade and keep it in the fridge for 24 hours.

Place the meat with some of the marinade dripped over it in the roasting pan (you can even use it all) and then cover the roast lightly with aluminum foil. Roast or bake as usual, removing the foil when the roast is done - then leave the roast in the oven and turn the oven off. This gives the roast time to "rest." You should never take any meat out of the oven and start cutting into it. Letting it sit, without further cooking will help you acheive a more tender cut of meat.

I've included some links which go into more detail about the mechanics of marinading. I personally use apple juice as a marinade. Doesn't matter what the cut of meat is - always makes it mouth watering.

Answer 3

Heat oven to 500 degrees.

Rinse and dry your Bottom Round Roast. Salt and Pepper the meat to taste.

Place on a rack over a pan and insert a meat Thermometer into the center of the thickest part of th roast. Place in Oven.

Cook for 10 minutes and then turn off oven. Do not open the oven until the meat reads at least rare on the meat thermometer. or to your desired doneness. Remember if you want meat "well done", you are giving up the chance to have it succulent and yummy. It will be tougher.

The meat is done when it reaches the desired temperature for doneness selected on meat thermometer. Medium rare is best for roast beef that will be sliced for sandwiches and eaten cold.

For hot meals medium rare is nice too. Flavorful but still cooked.

Use a meat cooking chart for cooking times per pound if using more than a 3 pound roast. Smaller roasts are better when cooked this way.

Let the meat stand on counter for at least 15 minutes before slicing thin.

Make Au Jus with the meat drippings from roast or use a packaged Au Jus from the gravy department at the grocery store. This is especially good when serving Roast Beef on hot crusted rolls ( Like Sourdough Rolls) with Au Jus for dipping the sandwiches in after placing a small amount of horseradish on the meat and maybe some thin slices of onion and Swiss cheese.

Cooking in a crock pot will basically swiss the meat, it will be moist but have no al dente properties. It will shread and fall apart like B B Q Beef. If you want meat to slice, for a great juicy piece of tender meat, never use a crock pot or cook on the stove top.

Bon Apetite~~~

Answer 4

My parents always cooked their roast beef on a rotisserie spit. I have one by Farberware that works great. Just rub the roast with some nice olive oil, then season the outside of the roast (I use an eye round) with your favorite spices, and oh, make a couple of smallish slits in the meat, top, bottom and sides, and slide in small slivers of garlic. I cook it on the spit for about 18 minutes a pound (or half kilo... depending on where you are), fairly close to the heat source so that it browns nicely but stays rare inside. You can use an instant read thermometer to check the doneness for you. 145 degrees is medium rare, 160 is medium and 170 degrees is well done.

Don't forget to let it set for about 10-15 minutes after it's cooked, to allow the juices to do their thing, and it will also slice better.

Good luck!

Barb

Answer 5

You have two options, If you are cooking tough cut do them as pot roast. Moist an long cooking at a lower temp. If they are expensive prime cuts then cook fast at high temp. There are two types of connective tissue. one is muscle fiber and overcooking toughens it. the other type is more like tendon and gristle but all unnoticeable and part of the muscle fibre, it needs long heat to break down and become tender. Cheaper cuts have more of this so they are not good for fast frying, but they are much more flavourful for slow roasts with veggies in the pan and for stews and soups. If you like pot roasts can be done in a slow cooker(crock pot) on the slower setting not the high setting. you want to dissolve/break down the tendon type fiber but not get it hot enough to harden the muscle fiber, and you want the moisture to work on that tough stuff. Acidic marinades help. Things like apple cider, or tomatoes, red wine marinades can be cooked with the roast and used as gravy sauce ( think of Beef Burgundy)
Do not let the pan dry out and if you want that crunchy outside take the lid off and crank up the heat just long enough to give it that finish just before you take it out of the oven. let the roast rest for a little while before cutting and serving so it is easier to slice without crumbling..

Answer 6

the thing with beef is that it can be tough if cooked to fast so slow down and slow cook it. If that does not work for you cook it in some beer, cause the beer works as a meat tenderizer or add some meat tenderizer to the water you are cooking it in. If none of that works read some cook bokks and find out they cook it and come up with your own way of cooking. It may take some time to find the right way for you but need the long run you will have a roast to rember...

Answer 7

4 tea bags
2 c. water
1 onion, sliced
1 can beefy mushroom soup

Brown roast on both sides in skillet. Place roast in pan, set oven to 375 degrees. Make a strong tea using tea bags and water. Let steep for 10 minutes. Pour tea over roast. Add onion, salt and pepper to taste. Bake 1 hour.
Pour beefy mushroom soup over roast, dilute soup with 1 can of water. Put back in oven and add more water if necessary. Bake 1 hour more, will fall apart. It will be tender and juicy.

The tea tenderizes the meat.


http://www.cooksrecipes.com/tips/pot-roast-tips.html

Answer 8

Crock Pot Roast Beef
Serves 6

INGREDIENTS:
3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
6 Carrots, rough chopped
6 Baking Potatoes, rough chopped

DIRECTIONS:
Place rump roast in a slow cooker. Add carrots and potatoes. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

Answer 9

i have found that it really depends on what cut of beef you are using, if you cook some cuts well done they will be tough, but others are perfect for that ... usually the cheaper the beef the longer you want to cook it ... an expensive cut will usually get tough if over-cooked ... hope that helps some ... but i am also listing a couple of good sites to check out :)

Answer 10

I cook mine in my crockpot for at least 6 hours on low heat.
If you don't have a crockpot, use one of those oven bags and cook it on low heat for 3-4 hours. (about 300 degrees).

I also brown the roast in flour and oil (olive oil), before roasting it.
It comes out so tender, you don't even need a knife !