How do I make a juicy and tender roast?

Question

I don't have a crock pot. I don't have a roasting pan.
I have a medium pan and a stove top. I have a sort of cookie sheet.

I do have an oven.

Answer 1

Do you have an oven?

I sear my roasts in a skillet and then put the pan in the oven with a cup of juice, stock, water in the pan itself. If the roast gets too brown then cover with foil...

Answer 2

well I'm cajun and let me tell you that is my specialty! Since you don't have a crock, first you need to cut some small holes all over the roast, like maybe 6, and stuff them with white onion pieces. Then you fry it on each side for about 10 minutes. If you don't have a frying pan then just put it on your medium pan (you need sides) and cover it with foil and cook it in the oven for about 1 hour. You can check it by cutting it open and seeing if it's still pink. Oh and make sure you season it with salt and stuff before cooking it.

Answer 3

A lot depends on the cut & size of roast itself.
Ask your butcher whether it's a slow or fast cooking cut.
The medium pan should be big enough, if not too fatty.
Use some foil to protect it from drying out.
A meat thermometer is an important investment.

Answer 4

Do you have a cake pan?

Put your roast, potatoes, carrots, seasoning, and 2 sticks of butter in a cake pan and cook it in your oven. If thawed cook on 350 for 2 hours. That's how I cook mine and it's always great.

Answer 5

Use an oven bag or wrap with multiple layers in foil- you can season first with dry onion soup or garlic, salt and pepper, wrap tightly in the foil or follow the directions on the bag.