How can I make sure my roast does not dry out; besides not over cooking it? It is a tender chuck roast.?

Question

I seasoned it with soy sauce, worchestershire sauce, lemon juice, celery salt, garlic power/salt...I let it sit...I browned the outside and now its baking with onions and carrots....how long is long enough for 2.5 lbs so its not over done..I have it set on 350 degrees.

Answer 1

I would turn the oven down to 300 or 325 tops, and let it cook for about 2 1/2 - 3 hours - slow is better with this type of meat. Did you add a little stock to the dish? - chuck is not a dry-roasted cut - you will need a little liquid in there to let it simmer in.

Answer 2

To get tender meat, especially from a cheaper cut like Chuck Roast, you need to set the oven to 400 degrees F. for the first half hour of roasting. This will give the meat a bit of a crust and seal in the juices. Then drop the temperature to 325 degrees F and slow roast it for 3 more hours. 6 hours is great if it's 10 pound roast, I'm guessing that you're working with 4-5 pounds of meat here.

Answer 3

A good quality roast should cook to a temperature of approx 150 to 160. You an buy a tester at almost any store that has cooking items. They are not expensive.
Chuck roast needs to be cooked slow and moist to be tender; rump roast can be service more rare and still be tender (but be sure you cut across the grain of the meat)..

Most testers are even marked for different meats. Cooking to temperature makes sure your meats are safe. Be sure you don't push the tester completly through the meat so that it is touching the pan. I don't eat many meats rare anymore.

But I always add some potatoes and a package of onion soup. I think I like the potatoes the best.

Answer 4

I like to use a pressure cooker. First sear the meat in a bit of extra virgin olive oil, then cover with water add whatever seasonings you wish then cook @ full pressure for about 1 to 1 1/2 hrs for a 2 lb roast. the roast will come out fork tender and juicy. A wonderful by product is the broth created by the cooking. I use it to make gravy.

Answer 5

I would lower the oven to 325 and cook for about 2 and a half hours. I would test with a fork at 2 hours.
I am a decent cook, but no one can ruin beef more than I! So, I now use the Reynolds cooking bag. You can add your veges, flour for the gravy, anything you like. The bag also has the cooking times to guide you. My roast comes out tender every time and it does not have to be browned first. This bag is the best.

Answer 6

Abut 25 min. per pound gets me rare everytime. Medium is around 33 min. a pound at 350 degrees. Also. cover it w a tent of aluminum foil about 1/2 way through cook time. If the roast is on a rack, try pouring liquid under it. (beer or wine works well, and the wine can be reduced into a sauce.)

Answer 7

Make sure it is either covered with foil or a tight lid. You are better to turn the heat way down (300) and let it bake for 3-4 hours.

The lid/foil will act as a self-baster and all will stay moist.

Answer 8

I like to sear my roast in a very hot skillet before sticking them in the oven, seems to seal in the juices. When it's in the oven, cover it and baste it every so often, also help is you put a bit of water in the bottom of the pan. Really shouldn't dry out.

To sear it, I just rub some oil and season it on all sides, put it in a hot skillet with some olive oil and sear it on all sides.

Answer 9

I like using a crock pot for chuck roasts. You cook them all day on low and it always yields a tender, fall-apart roast.

Answer 10

cover it with tin foil..bout 1 hr check it..if its not done cook for 15 mins more..i put dry onion soup mix on top of mine..its good