Can I save a roast?

Question

Im using my grandpas old oven and just realized that the teperature gauge is not accurate. Instead of cooking at 325 I was actually cooking at 390-400. Its been in the oven for 2 hours and the meat has an internal temp of 145. I lowered the heat to 225 and am hoping that by doing so I can still come out with a tender roast. Please help if you have any ideas.

Answer 1

Hon, I'd pull it and let it rest in a foil covered roasting pan for 20 minutes then slice it thin and after making gravy I would slide it into the gravy and keep it covered with foil till you eat. It is not lost forever, just a little differently done.

Try this gravy: 1 large can of beef broth with 1/2 cup flour blended into it, heat the pan drippings, then brown some onions in the drippings and make sure the onions get very dark brown, almost black, but not quite black or the gravy will have a bitter burnt taste, add the broth, flour mixture and heat through til it bubbles and boils at a slow roll. This is when you add the meat to it. I might also then add a small can of drained tomatoes that have been hand crushed, stir them in and 'Onolicious!

Answer 2

Oops!

I don't know if this will help or not. But try putting some kind of liquid in with your roast, such as wine or even apple cider vinegar. I've used those with roasts that were threatening to be tough, and it tenderized them nicely.

Good luck!

Answer 3

Might want to take it out... 145 is a good temp for a medium rare roast.

Answer 4

It is good that you turn the temp down, the slower you Cook the meat the more tender it be comes,so yes it should be ok.

Answer 5

not really

basting will hardly rectify your mistake at this stage is it is not cooked to the way you like add liquid.

Answer 6

Try basting it with its natural juices...if there are any!

Answer 7

It should be OK......