How to make a tender pot roast?

[vhoffman]

I have tried many cooking methods and can't quite seem to get a pot roast to come out tender. I've tried using the cooking bags with liquid, cooking longer, cooking less, nothing seems to work. We end up eating the vegetables and throwing away about half the meat because its tough and tasteless. I've even tried using a slow cooker with not much better results. Just last week I finally had a pot roast come out nice and tender and juicy. I used a slow cooker, but I've tried that before. Perhaps its the meat? I bought the roast at Target. It was packed with seasoned liquid in a vacumn sealed bag. Perhaps its not my cooking after all? Perhaps the meat was dried out in the package? I've also been told the way meat is usually packaged--on a styrofoam board and wrapped in plastic--will dry the meat out. My mother never bought packaged meat. She always bought the meat in the case and had it wrapped in butcher paper only. I've also been told the vegetables used in a pot roast could dry it out. Be especially careful of the potatoes. Don't use russett or baking potatoes. They have a low moisture content and tend to draw moisture away from the meat. I used red potatoes with better luck. Well, does anyone have any cooking tips that could help?

 

[donaldbuzz&minnie]

Are you using plenty of liquid (I use water and beef boullion) and keeping the roast covered so there's lots of steam in the pan? Then leaving it in a medium oven (325 - 350) for a really long time? That's what works for me.

 

[mommytotwo]

1. Ask your butcher on what type of meat would be the best.

2. I use chicken stock or beef stock so that the veggies and meat stays moist. I also pour the liquid on the veggies and meat from time to time so that it doesn't get dry.

3. Be sure not to over cook your meat. You could get a thermometer to check on the wellness of the roast.

 

[Sandy51]

My DH fixes a delicious and very tender roast in the pressure cooker. Always turns out great. Cook it with 2 cans of beef broth and then you can fix a rich, brown gravy.

Good luck!

Sandy

 

[FroggyinArk]

okkk pot roast by definition is cooked on top of stove in a lagre covered pit,, i use cast iron bean crock,, 10 qt size,, with lid. start by seasoning and then browning your meat, yeah sear the outsideedges first at high heat , on all sides , i use a butter withgarlic and onions and a lil honey in it to sear,,, salt and pepper etc optional, tehn lower the heat to simmer, and let the meat cook slowly for about 15 min on each side. add your remaining veggies,, cover with water and bringto a boil
let boil 15 min or so, reduce to a simmer and hold aat simmer for aboiut 2 hours. add water or broth as needed to remain covered .

if in the oven,,, wrap seasoned meat in foila ndlet slow roast with out opening or punctureing for atleast 2 hours at 200 degrees,, then add too pan with veggies, cover and cook for another 1 1/2 to 2 hours, at 250 to 300 depending on oven, in either case handle meat with tongs, dont puncture that will help hold moisture in meat and help keep it tender.

 

[Serena]

Hey Froggy, that sounds good.


When I fix pot roast, I put it in the crock pot and keep it covered with water. I cook it all day on low and it's really tender. Fall apart as you try to get it out, tender.

 

[DisMN]

Even tough cuts of meat can be tenderized in the oven. It has to do with the amount of cooking time......and if you use the right ingredients as a broth or to keep the meat moist that will help more.

I have cooked a roast in the oven for as long as 6-7 hours before, but 5 or thereabouts is more normal. Sometimes it just depends on if my husband gets home on time whether the roast cooks longer or not.

After that many hours, the meat just falls apart. Mmmmmm yum, I think I'll do a cheapo roast this weekend! LOL

 

[2BigKIdz]

Originally posted by donaldbuzz&minnie
Are you using plenty of liquid (I use water and beef boullion) and keeping the roast covered so there's lots of steam in the pan? Then leaving it in a medium oven (325 - 350) for a really long time? That's what works for me.

I do the exact same thing, roast is always tender. We prefer sirloin tip roasts. I use a lot of water, and add water if it starts to look low, just add plenty of seasoning to the water.

 

[vhoffman]

I think the key is the amount of liquid used. When I used the cooking bags with the seasoning packet, it called for a small amount of water--about half a cup, mixed with the seasoning. Apparently it just wasn't enough moisture. My last roast that came out great I used the slow cooker, and a lot of liquid. Actually, I thought I had used too much liquid, until it came out so good. I used two cups water, one and half cans beef broth, and one can tomato soup. I also used the seasoning packet that comes with the cooking bag. I used 3 tablespoons tapoica pudding mix, which helps thicken the broth. DH asked me to make it again!

 

[poohkinandpiglet]

When using a crockpot, try not to open the lid. Everytime you open it, the steam is lost and it takes quite a while to build it back up.

Also, enough liquid in the pot is crucial.

 

[RNMOM]

Here is what I do, I got this from a butcher many years ago.

First is the cut of meat. The best is a brisket. Second best is a thick chuck roast. I also like blade roast or english cut. Notice, these all are cut across the grain of the meat. That helps keep it tender.

I take one envelope of Lipton onion soup or beefy mushroom soup mix in the bottom of my roaster. I put about one inch of water in and stir it up. I put the meat in, lid on and bake in slow oven (325 degrees) for about 4-5 hours. I check it at the 2 hr. mark. I turn the meat over and leave the lid off for the next hour or so. I turn meat again and either cover with lid or leave off depending on how much liquid is remaining. We don't like veggies cooked with the meat so I don't add them. The last hour or so I leave covered as needed. You can remove the roast and make a good gravy by adding your flour or cornstarch/water mixture. I like the meat very well done and it will carmelize as it cooks. That browning is what makes the flavor. Same with Froggy's recipe, the browning is the secret and the slow cooking.

Have fun with experimenting.

 

[Mamu]

A good dutch oven with a tight fitting cover is a must. Brown the meat on all sides in 2 tablespoons oil. Season with pepper. Remove meat from pan brown 1/2 cup chopped celery, onion and carrot.Return meat to pan. Add liquid, 1 cup beef, 1 cup chicken broth and 1/2 cup white wine. Cover using foil to form a tight cover. Cook at 300 degree oven 3 1/2 to 4 hours.

Remove meat from dutch oven. Strain liquid and skim off fat. Return liquid to dutch oven, add vegetables potatoes, carrots and onions, return meat cover tightly and bake another 50 minutes.

Remove meat, if needed cook vegetables a longer while meat rest.

 

[cvemom]

Cook it in a crock pot for the entire day with a can of beer. Yes I said beer. It really keeps the moisture level high and it tenderizes great. Doesn't effect the flavor at all just season as you nornally would. After 8+ hours in the crock pot it wil pull apart like shredded beef.

 

[BibbidiBobbidiBOO]

I agree about the crockpot-it is the only way I will cook one now as they are SO moist and tender. They really just fall apart. I've used beer before too, but not every time.
It may be your cut of meat too. What do you get?

 

[DoeWDW]

My crockpot lid allows too much moisture to escape. I always seal the meat in an oven bag in the crockpot - keeps all that moisture in and makes cleanup of the crockpot so easy!!

 

[camper]

only way that I can make a tender roast beef is in the crockpot. It seems as though the longer it cooks, the more tender it is.

 

[clutter]

cvemom, mix that beer with some red wine vinegar and brown sugar. Add a bay leaf, thyme. (onions and garlic, too)

You want to talk about yummy. And yes, with chuck, it's fall apart tender.

 

[HollyJoy]

I always cook mine in the Crock Pot. It cooks on low all day. I add two cans of beef broth in it (you can also add a can of Coke)... it's tender every time!

 

[cvemom]

Originally posted by clutter
cvemom, mix that beer with some red wine vinegar and brown sugar. Add a bay leaf, thyme. (onions and garlic, too)

You want to talk about yummy. And yes, with chuck, it's fall apart tender.

Sounds great...gotta try it. Thanks

 

[mickey4ver]

I've been cooking for many years, and have NEVER found a roast beef receipe to beat this one, and I've tried them all:


Like Shoney's Restaurant Serves

Prep. Time: 5:30
Serves: 8

2 Tbls. butter OR margarine
3 lbs. rump roast - trimmed of fat
2 stalks celery - chopped
1 lrg. onion - chopped
3 cloves garlic - minced
1/2 tsp. parsley flakes
1/2 Tbls. dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
1/2 Tbls. salt
2 carrots - sliced
2 potatoes - peeled, cubed
1/2 tsp. salt
1/3 cup all-purpose flour



-Brown roast in butter in Dutch oven, then remove meat from Dutch oven.
-Sauté in celery, onion, garlic, parsley, and thyme in Dutch oven for 5 minutes, then return meat to Dutch oven.
-Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven and bake in a 325 degree oven, covered, for 4 hours, basting every 1/2 hour.
-Remove roast from Dutch oven.
-Strain stock into bowl; discard vegetables.
-Using 2 forks, shred roast into bite-size pieces.
-Pour reserved stock over beef in Dutch oven.
-Add carrots, potatoes, and salt to Dutch oven and bake in a 325 degree oven for 45 minutes.
-Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups.
-Whisk stock and flour together in saucepan and simmer until thick.

If you have never seen the cookbook with famous restaurant secret receipes, it is worth investing in...lots of good ideas, and this one has never let me down. You can use a chuck roast that has a little more fat to it, and reduce the cooking time by about an hour...still delicious.....I don't chop my veggies up real small either, just slice and throw into the roaster.