I'm going to be cooking a roast and I have NO IDEA how to make it turn out tender. The last 2x I've made a roast, they were SO tough we ended up ordering pizza! LOL!
Can ANYONE help me? Is the oven or a crockpot best?
low and slow (don't use overheat and plan to cook it for a while - look in a cookbook and see what they suggest), keep it moist while cooking you can tell i've forgotten most of what I knew about cooking, these days I live on frozen cuisine! Good Luck to you and the Roast!!
if I make a roast i season it and put it in a baking bag if i'm going to serve dinner around 5:30 i put it in the oven around 11:00 a.m. on 200 degrees and it turns out really tender
what i do is, fry the roast in a pan (on real high from all sites - this keeps seals the juices in), then throw it in the stove, cover it with aluminumfoil, 375F, and depending on the size of the roast, roast it and take the foil of 30minutes before its done. hope this helps
Is it like an eye round roast? Cause if it is, I would put it in the oven at 325 degrees and roast slowly, use a thermometer and take out when it hits rare. Let the roast rest for about 15 minutes with tin foil on it before carving it. I also season with salt, pepper and garlic before roasting.
If you use a crock pot it will come out more like a pot roast than a roast beef.
I get a roast with seasoning from McCormick. It comes with a bag to cook the roast in and it comes with the seasoning. It cooks for about 1 and 1/2 hours. It is so tender and so good. My family loves it. I put carrots, onions and potatoes with it.
Wow all of these sound good. This is what I do: Chuck roast, Mix 1 pkg hidden valley dry mix, 1pkg dry It dressing mix, 1pkg dry brown gravy mix with 1 cup of water. Pour over roast..in crock pot, I cook it 6 hours or so on low, in oven 325* for 2-3 hours.
When are you going to do the roast? If you have written this a couple of days in advance, put the roast in the freezer overnight, then let it thaw in the refrigerator. Do not first remove it from the wrapping. Let it freeze and thaw pre-wrapped. It helps to use a tenderizer, and it also helps to pound the meat with a couple of salad forks held together, especially if you can sprinkle your seasoning or tenderizer on (after thawing) prior to pounding. This drives the seasoning/tenderizer down into the meat and it works off a lot of holiday stress, LOL! Make sure you have a lot of broth in with the meat and keep a lid on either your roaster or crock pot. I cook onions and potatoes with my roast. I like a few different marinades (I've even used A1 steak sauce for that, and it works pretty well if you don't overdo it), but I also like put a couple of bay leaves on top of the roast for flavor. Carrots are good, too, but there are too many diabetics in my family, and cooked carrots have a high glycemic load, so no carrots in our roast! :P
I put mine in Italian dressing over night, then I brown it and cook all day in the electric skillet on low with water a lipton onion soup mix-melts in your mouth! Italian dressing does wonders!!
you have a crock pot, peal and cut up some potatoes and carrots,onion in the bottom. lay the meat on top.. I put in a can of beef broth, set it on High and let it along for four or five hour, meat will be tender. use salt and pepper to your taste...
Crockpot is really good. Have you tried one of those roasting bags? I've used them in the past and if you follow the instructions, the meat comes out very good.
I love roast cooked in the crock pot. That's how we do it most of the time. That actually sounds really good right now. I might make one sometime this weekend!
My wife and I always use one of the oldfashioned blue roasting pans with a lid. Put the roast in fat side up ao the juices from the fat can run down the meat. Put enough water in so that at least half the roast is covered with water. Put in whatever spices you want, we just use salt, pepper, onion powder, and a little garlic powder, and one bay leaf. Put the lid on and cook in the oven 325-350, for about 3 hours. We usually put baby carrots and potato's in the broth to cook for the last 45 min. Never had a really tough roast this way yet. If yours still comes out tough you might change where you buy your roasts, they may not be selling you top quality meat.
This is how I make my "world famous" best Pot Roast in the world:
Put roast in crock pot. add: 1 can of cream of mushroom or cream of onion soup 4-5 beef boullion cubes OR one package of lipton onion soup mix (sometimes I add another can of soup if my roast is huge - I have a six quart crockpot) then I either add 1 cup of water or beef broth depending on if I need a little more liquid. I do not submerge my roast in liquid, but you need enough to keep it moist. This liquid with the soup and boullion/soup mix will also serve as the gravy - it doesn't even need thickening.
Then on top of the roast and soup mix stuff, I add cut up carrots and cut up potatoes to fill up the rest of the crock pot.
I cook it on low for AT LEAST 8 hours. If I do it early enough in the morning I put it on for 10 hours.
In my opinion, my crock pot roast will beat ANYONE's over roast ANY DAY OF THE WEEK! LOL --- I am proud of my pot roast. It is also something I usually serve when we have company because I can do all the prep the night before, then put in on in the morning for company that night. By the time the company arrive, the house smells yummy and I am not all exhausted from a day of cooking --- I have 3 preschoolers, so I know how important it is to not be tied up in the kitchen all day!
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Comments: 35
you can tell i've forgotten most of what I knew about cooking, these days I live on frozen cuisine! Good Luck to you and the Roast!!
Good luck.
If you use a crock pot it will come out more like a pot roast than a roast beef.
Mix 1 pkg hidden valley dry mix, 1pkg dry It dressing mix, 1pkg dry brown gravy mix with 1 cup of water. Pour over roast..in crock pot, I cook it 6 hours or so on low, in oven 325* for 2-3 hours.
It helps to use a tenderizer, and it also helps to pound the meat with a couple of salad forks held together, especially if you can sprinkle your seasoning or tenderizer on (after thawing) prior to pounding. This drives the seasoning/tenderizer down into the meat and it works off a lot of holiday stress, LOL!
Make sure you have a lot of broth in with the meat and keep a lid on either your roaster or crock pot.
I cook onions and potatoes with my roast. I like a few different marinades (I've even used A1 steak sauce for that, and it works pretty well if you don't overdo it), but I also like put a couple of bay leaves on top of the roast for flavor. Carrots are good, too, but there are too many diabetics in my family, and cooked carrots have a high glycemic load, so no carrots in our roast! :P
Thanks for all the tips so far!
Good luck.
I also brown mine a bit in oil before roasting.
Onions are also a great natural tenderizer. Throw in some quartered ones. And NO tomatoes til the end.
Put roast in crock pot.
add:
1 can of cream of mushroom or cream of onion soup
4-5 beef boullion cubes OR one package of lipton onion soup mix
(sometimes I add another can of soup if my roast is huge - I have a six quart crockpot)
then I either add 1 cup of water or beef broth depending on if I need a little more liquid. I do not submerge my roast in liquid, but you need enough to keep it moist. This liquid with the soup and boullion/soup mix will also serve as the gravy - it doesn't even need thickening.
Then on top of the roast and soup mix stuff, I add cut up carrots and cut up potatoes to fill up the rest of the crock pot.
I cook it on low for AT LEAST 8 hours. If I do it early enough in the morning I put it on for 10 hours.
In my opinion, my crock pot roast will beat ANYONE's over roast ANY DAY OF THE WEEK! LOL --- I am proud of my pot roast. It is also something I usually serve when we have company because I can do all the prep the night before, then put in on in the morning for company that night. By the time the company arrive, the house smells yummy and I am not all exhausted from a day of cooking --- I have 3 preschoolers, so I know how important it is to not be tied up in the kitchen all day!