How do I make a roast come out really tender?

Question

I am making a roast with carrots and potato's for dinner.. Usually when i make it, its tough and hard to chew. How do I get it to come out really tender?

Answer 1

The best is low heat for a long time (I agree wih sheloves). When we say low heat we mean like 185 degrees. To do this safely you must first put the oven at 500 deg. and put in the roast until the outside is heated to high temp and turns brown (a few minutes only). This kills any possible bacteria which mght be on the outside. Any baceria would only be on the outside not the inside. Then turn the heat way down. It may need like 6 hours to cook depending on the cut. This is how the commerical world does it. Make sthe meat real tender.

If you don't have time, I would use a pressure cooker. The meat won't be quite as flavorful, but it will be very tender.

Answer 2

Different cuts of meat have differences in tenderness to toughness.
THE MOST tender cut of beef - and having the least flavor, in my opinion - is the beef tenderloin or the “filet”. The filet mignon is a steak cut from the tenderloin.
Next in tenderness: the sirloin - the same cut they make strip steaks and “shell sirloins” [as they’re known by in some restaurants.]
Next is the rib or “prime rib”: the same cut rib steaks are taken from.

Then in various degrees of toughness are the flank steak [“London broil”]; bottom round; top rou8nd and a myriad of other cuts with different names.

Another factor may be you are cutting the meat the wrong way. It happens.
Telling the difference in how meat is cut the right way from the wrong way:
The right way: When you slice the meat and it remains in slices. The meatr should “eat more tender”.
The wrong way: When you slice the meat and it looks “stringy” and your slices don’t stay together.

How to cook meat really depends on the degree of doneness you prefer:
Generally, the rarer the roast is cooked, the more tender and flavorful the roast will be.

You may cook potatoes and carrots with the roast. If you find the potatoes and carrots are cooked before the roast is finished, you can remove the potatoes and or carrots.

If you like "mushy" potatoes and carrots, its OK to leave them in the oven.

I like making roasts in a slow cooker on a low temperature. If you don’t have a slow cooker, you might want to try cooking your roasts in a slow to moderate oven: 300 to 325 degrees.
I suggest going on-line and finding suitable cooking times for the cut and the degree of doneness you prefer.
Basically, there are five degrees of doneness:
Rare: with a cool red center.
Medium rare: a warm, reddish to pink center.
Medium: a hot pink center.
Medium well: a brownish to pink center. More brown than pink.
Well done: an all brown center. [If you prefer your meat well done, you’re roast will be like chewing on shoe leather.

One other tip: after the roast is finished, it helps to let the roast “rest” or relax about 10 to 20 minutes before slicing or carving.

Thank you for asking your question. I enjoyed taking the time to answer it. You did a great job - not only for your information, but for every other person interested in reading my answer. Thanks to everyone for reading my answer.

I wish you well!

VTY,
Ron Berue
Yes, that is my real last name!

Answer 3

For one thing, you have to have a good cut of beef. The cheaper the meat, and the nearer the legs, the tougher it will be.

Even a tough piece of beef can be tenderized by slow moist cooking.

Add a bit of water or stock to the pot and cook covered at a medium temperature until the internal temperature is not less than 145* F, and no more than 165*F. When the roast is done, remove the meat and vegetables and use the liquid to make a tasty gravy.

Doc

Answer 4

This Site Might Help You.

RE:
How do I make a roast come out really tender?
I am making a roast with carrots and potato's for dinner.. Usually when i make it, its tough and hard to chew. How do I get it to come out really tender?

Answer 5

Cook on low heat on top of stove. Anywhere from 6-8 hours, depending on size. After the roast has been on for about 4 hours, add potatoes and carrots. No matter what cut of beef you buy, if you do it long and low on the stove, it will be tender.

Answer 6

To make a roast really tender you have to marinate it for like 2 days and cook it at a low tempreture until it falls apart and is really tender!

Key Points:
1.Marinate
2.Cook slowly on low temp. about 300-350 degrees

Answer 7

If it were earlier in the day, I'd suggest a crockpot. SLOW and LOW makes it tender.

Since it's already afternoon, I'd suggest a roasting bag. They're in the aisle with the foil etc...

Sounds yummy!

Answer 8

The best way to get a tender roast is to cook it in the crock pot overnight. Then add your veggies.

Answer 9

Cook slowly, keep moist, and once the core has reached the appropriate temp, allow the roast to sit for 15 minutes without being cut. Allowing the meat to sit, will allow the juices to naturally disperse, but you interupt this process when you cut into it.

Answer 10

Well, it sounds like you don't have a lot of time to get it ready or I would suggest cooking it in a crock pot. Do you have a pressure cooker? That's another way to do it and quickly. If not, try wrapping it in tin foil so the juice stays in and it "steams" itself in the foil.