How can I get a 2 lb roast fork tender and juicy?

Question

what is the best cut of meat ? how do I do it so it just melts in your mouth?

Answer 1

My personal experience has been with beef and pork roasts in the crock pot. I love to cover a beef roast with a marinade based with balsamic or pommegrante vinegar and for pork roasts I like to use a flavored vinegar such as a Blood Orange Vinegar. Both leave my roasts so incredibly tender whenever I use them in conjunction with my crock pot. When you use a crockpot, sirloin roasts will not usually do too well because they are too lean. You need a roast that is nicely marbled so that it can tenderize your meat as it slow cooks.

Answer 2

take a big pot on the stove and heat, then i usually add a little crisco to the pan. salt and pepper the roast then brown the meat on all sides, for about 20 min total. *be careful so that it doesnt spit at you- i sometimes remove it from the heat to flip it over. then i cover with water and add peeled carrots, potatoes, celery and onion. you will want to lower the heat so that its a good simmering cooking and cover it. cook for about 3 hours or so until it looks done. just make sure you always have enough water in there.
and when the roast is done, you can strain your juice into another pan to make gravy. i use abig measuring cup (something big and able to pour) and strain into it some flour and hot water, whisking. then once the juice from the meat is strained and brought to a boil, add the flour/water mixture and keep whisking until it thickens up, you can always add more flour or water to your preference.

Answer 3

With a lamb roast I score the skin/fat with a sharp knife in cris-cross fashion, rub salt in and mint sauce (jelly is the best). niver put straight from fridge into oven, wait till at room temperature and put in hot (not highest temp) oven for 15 minutes on middle shelf and turn down to just over med. Depending on size roast for 1 and half to 2 hours - can turn down a bit more if getting too brown on top - can put sheet of foil over to prevent burning. When you think done right through, remove from oven and completely wrap in double foil for half an hour. This will retain the juices in the meat and will be very tender indeed. Lamb roast can be done in a Webber also with lid on, sit roast joint on top of sliced raw carrots so it doesnt burn on bottom and the carrots can also be eaten if not too black. Good luck.

Answer 4

Slow roasting will allow the heat to penetrate the meat and cook the insides before the outside is fully cooked. Use a Crocpot, which is the best alternative to slow cooking.

Answer 5

Pork Loin is best cut. Cook it in roasting pan, with spices, marinades, vegetables, etc. in an oven on about 300 degrees for quite a while. Like about 3 hours, and it will be soooo freakin good. and tender.

Answer 6

You can buy a cheap roast and cover it in garlic powder, onion powder, salt & pepper put water in the bottom of your dish cover and cook on low temp (250) for hours and it will be tender and moist

Answer 7

Slow cook for 2-3 hours covered with foil and with broth or water in it so it doesnot dry out. once cooked take it out and put the pan on the fire to reduce the water/broth to make gravey. enjoy.

meat cuts - ask butcher please