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My roast never comes out juicy. Is always dry. I always look for info on the net, but so far, it did not work. Do you know of something that I should know?
Also, what is the cut of beef used for store bought roast beef?

2007-11-27 15:30:04 · 9 answers · asked by Cister 7 in Food & Drink Cooking & Recipes

9 answers

Boston butt is the meat used for roast, and basting the meat is a good way to prevent that. However, meat is like a wet sponge temperature will make the consistency change, lower temps prevent drying out. allowing it to sit at room temps. dries meat out. that is why most people boil the meat first to saturate and tenderize it. then baking will not take as long. so use the same water that you boiled with. continue turning the meat as you bake and keep water in your pan.

2007-11-27 15:51:35 · answer #1 · answered by SueWithTwo 5 · 1 0

I've made roasts with some reasonably lean cuts and they've come out alright. It's all in how you cook it. My favorite way is to braise it.

Get a deep skillet or a wide pot with a lid (be sure it fits over the meat). Get it good and hot. Hotter than you think it should be. While it's heating rub the meat with canola or vegetable oil, kosher salt, pepper, and any other herbs you want to use.
Toss it into the skillet.

Let it sit on each side just long enough to get seared and brown and tasty looking. It'll only take a minute or so, so don't leave it alone.

Once thats done, turn the heat down to low or medium low. Pour in a cup or two of broth and put the lid on (you can use water too but broth is better for flavor). Leave it simmer for at least an hour, though the longer the better. I usually let mine cook for about 3. It'll be tender enough that it'll just fall apart.

You'll have to check the roast every so often to be sure the broth doesn't boil off. If it gets low just pour in some water.

Oh, and if you want, cut up some carrots and toss them in with the roast 20-40 mins before you plan on eating. The carrots will be awesome and the roast will be, too.

Also, I use chuck roasts more than anything, but if you're patient and let it cook a while, most anything will work.

2007-11-27 23:59:53 · answer #2 · answered by askaniblue 3 · 1 0

Even a cheap roast can be good and juicy if prepared right. I always brown both sides of my roast in a pan with vegetable oil. While browning I salt it. Then I transfer it into my slow cooker. I sprinkle a packet of au jus on it. Pour one can of beef broth in the slow cooker and then fill the can half full with water and pour that in the roaster too. Sometimes I add carrots and potatoes to the slow cooker, but most of the time I do those seperate.

2007-11-28 09:51:57 · answer #3 · answered by Anonymous · 0 0

I find the leaner the cut the tougher the meat. you need to break down the fibers in the meat so I would try to marinate it. You can get one store bought or prepare your own. You will get some decent flavor as well as the tenderness you want. Round roasts are very lean but are very tough.

I don't know If you have a cast iron pan. But this is what i do as well . I start searing the meat on the stove top. then I transfer it into the oven on the same pan. and cook through.

2007-11-27 23:35:43 · answer #4 · answered by Terri 5 · 1 0

Any good roast can be used. Look for an "oven roast" in your market or ask the butcher. The trick is to keep it covered or to baste it often to keep the roast from drying out.


TRADITIONAL ENGLISH ROAST BEEF

Piece of standing rib or sirloin
Beef dripping or lard
Potatoes
Parsnips (or carrots)
Salt
Pepper

Meat must be marbled or wrapped in a layer of fat. Preheat oven to 450 F. Place meat, fat side up, in a shallow roaster (on a rack if available). Season meat and spread with fat. Roast in a 450 F. degree oven for 10 minutes, and then reduce heat to 350-375 F. Cook for 20 minutes per pound plus 20 minutes. Baste every 20-25 minutes. Do not add water. Peel vegetables and cut into large chunks (allow 2 pieces of each per person). About 1 hour and 15 minutes before meat is done, add chunks to the fat in the roaster and coat well. If desired, fat can be drained off into another roaster and the vegetables cooked separately. Cook with meat. Turn every 25-30 minutes. When done, remove meat and vegetables, drain off fat and make gravy with the meat residue in the bottom of the roaster.



PERFECT ROAST BEEF

1 roast beef, thawed at room temperature
Salt and pepper to taste

Place roast in pan and season, if desired. Cover pan tightly with foil. Preheat oven to 500 F. Cook roast beef as follows 4 minutes per pound for rare, 5 minutes per pound for medium, and 6 minutes per pound for well done. Turn oven off. Leave roast in oven for 2 hours. DO NOT OPEN OVEN DOORS!

2007-11-28 00:10:06 · answer #5 · answered by CarolSandyToes1 6 · 0 0

Even the cheaper cuts are good if cooks slow and low. Chuck roast is one of the less expensive cuts. I like to rub with flour and sear over a flame. The add a package of Frenches onion soup mix, carrot and potatoes and onions and cover with lid or foil and put in the oven low flame 325 for and hour, Be sure to check it and be sure not cooking fast. Oven's will vary. If OK return to oven for another 1/2 to 1 hour. It can safely cook for 3 hrs as long as you turn down the temp.
Potatoes can be added midway in the cooking so they don't get overdone. But I like the carrots cook the full time because I just like them that way.

A sirloin roast is a more expensive cut but can be cook about the same way. And using a temperature probe cook to a temp of 180 in the middle. It is safe to eat but a little rare in the middle. Or return to over ...lower temp....and cook longer. This roast we normally undercook and slice outside. That way when we warm it later it is not overcooked.

2007-11-27 23:58:21 · answer #6 · answered by Lyn B 6 · 0 0

Make sure you have moisture in your pan when you cover the roast and put it in the oven! I sear/brown both sides of my roast, then season it with salt, pepper, paprika, a bay leaf and sage (or thyme), add cut carrots, green pepper and onions around it. Then add water up to one inch. Cover and put it in a 350 F oven. You can either add potatoes into the roasting pan or boil them separately and make mashed. This always gives me a moist roast with au jus.

The cut of meat really needs a little fat to keep it moist and tender. If I'm doing a leaner cut, I add suet or oil when browning it and more moisture.

As far as the cut for store bought roast beef, if you mean in the deli section, I've seen eye of round or rump roast. For my pot roasts, I like chuck or square cut rump or English cut.

2007-11-27 23:43:08 · answer #7 · answered by Dottie R 7 · 1 0

Ok this works for me,

1. Sear it by sauteing in oil and any other vegies you might add
such as potatoes or carrots
2. After it is seared add either wine, broth, or apple juice to
add more juice and flavor, about 2 cups and let it boil down
3. Put your roast in the oven or in your crockpot with all
the juices and vegies
4. If you want to you can save some of the juice, add
flour&butter and make a gravy.
5. Cook until done

Works everytime

2007-11-27 23:45:06 · answer #8 · answered by Pen 5 · 1 0

I personally use chuck roast and slow cook it in the crock pot fat side up. The fat marinates and softens the meat while keeping it moist.
I chop 4 pounds chuck roast into 2x2 sections and throw into crock pot. Next, saute` 6 cloves garlic (smashed) 1 tablespoon cumin, 1 large chopped onion, and 3 chopped and seeded jalapenos. Pour these plus an 8 ounce can of chopped green chili's and 1 can beef broth or vegetable broth on top of the meat. Cover and cook on low for the day.

2007-11-27 23:41:48 · answer #9 · answered by MJ 6 · 1 0

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