Is there anyway how to cook tender roast beef?

Evelyn - posted on 03/25/2010 ( 51 moms have responded )

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I always had trouble making roast beef. and i have no idea what is the right temperature of the oven, and i just didn't know which is the best simple idea to cook the meat. Can you help.

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Lanita - posted on 03/31/2010

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If it's a roast.......i got u. My mom taught me this. Get three Long pieces of aluminum foil (the size of ur roast)......lay them on top of each other.

now....pierce the roast in diff spots (with a long knife) and stick whole cloves of garlic in it........in different spots all over. Now, season the roast on TOP of the foil. Season well.

Now, start with the first piece of foil and wrap completely. and continue with each piece after that. Put in a skillet or pan and bake at 350 for 3 hours. It's best to cook the day before.

Take out, let cool and refrigerate. The next day, open the foil and you can slice easily. DONT throw away the foil yet.........run HOT tap water over the foil and pour over the roast that u have sliced. GIRL.....it's the bomb. Let me know how it turns out! IM me!!

Cynthia - posted on 08/27/2012

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I always wanted to make a large roast beef the way my grandfather (he was a chef) used to! especially with all the trimmings. Does anyone have any ideas?

Sharon - posted on 01/19/2013

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The chemistry trick with tender meat is to keep it under a boil (simmer) with moisture about half way up the side of the meat. Two and a half to three hours should do the trick. Placing the meat on top of the vegetable helps to keep the meat from submerging (and boiling rather than braising). A good braise allows the fibers in the meat to weaken and fall apart. This also keeps the meat moist and suculent. Browning, using acid in the cooking liquid (wine, beer, vinegar etc.) all help the flavor and tenderness of the braise. I like to puree the vegetable at the end and use them as a vegetable sauce or gravy with the meat. Served over polenta, egg noodles, mashed potatoes, rice, pasta, or even more vegetables cooked another way... anything is delicious. For added flavor in the meat, slits can be filled with a mash of minced bacon and garlic and then browned. Lots of variations of meats and flavoring. The toughest cuts of meat are the best for braising.

Carole - posted on 04/01/2010

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Use the crock pot, Its the best! Put it on a slow 8-10 setting with onions and carrots on the bottom and onion soup mix on top. Also add your own personal seasonings and it will come out delicious and tender :)

Kimberly - posted on 03/31/2010

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The secret to roasted anything...is to cook it low and slow. The BEST way is in the crockpot. This is how I do mine



Melt a little margarine in a skillet on medium high

Sear all sides of the roast making sure that all sides have a "crust"

Season with salt, fresh ground pepper and garlic powder...not garlic salt

Place meat in crockpot and then fill with a yellow onion that has been quartered, Potatoes and baby carrots. Drizzle a little Kitchen Bouquet seasoning. Add about a cup of water and make sure lids is on tight.

Cook on low for about 6-8 hours.

The longer you cook it on low, the more tender it will be.



Hope it helps

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Jenna - posted on 04/01/2010

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I normally get a nice chuck roast with great marbelling in the meat. Cook on low, about 275-325 degrees, for a minimum of 2 1/2 hours depending on the size of the roast. I use carrots, potatoes, onions, roughly chopped big pieces - placed on the bottom of the pan to keep the meat from directly sitting on the bottom of the pan. Use a covered casserol pan or use tin foil on top as well. I also put about 1/8 to 1/4 inch of beef stock in the bottom of the pan. I add worchestshire sauce and/or onion soup mix over the meat as well. I check it about every 20-30 min to be sure the meat is staying moist, spoon the stock over the top or flip the meat. In the last 15 -20 minutes I have also taken the cover off, placed slits in the meat and and filled the slits with small bits of butter and garlic. Good luck!

Shal-Marie - posted on 04/01/2010

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I put chuck roast in the crock pot with a packet of brown gravy mix, a packet of dry italian seasoning and a packet of dry ranch dressing. Add about 2 cups of water and let cook all day...Very tender!

Monique - posted on 04/01/2010

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It doesn't have to be a crock pot. You can put it on the stove in a regular pot on low and let it cook until it falls apart. I put a packet of onion soup mix in about an inch of water and let the roast cook. This makes a nice tasting gravy. you can put veges in about an hour before you want to eat.

Shanna - posted on 03/31/2010

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Crockpot is def the way to go. I like to put the roast in before I leave for work in the morning. I add new potatoes, baby carrots, baby portabello mushrooms, garlic cloves and a sliced onion. Pour 2 cans of Campbell's French Onion soup over it all and cook on high. I turn it on low when I get home from work and it's perfect by dinner time. Good luck! :)

Angela - posted on 03/31/2010

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I must agree.... I use a crock pot ( good for corn beef, soups and roast).... I pan fry the roast first with seasoning....add some broth to the crock pot and onions, carrots and potatoes....then add the meat....and turn it on med and let it cook for hours... usually while Im at work or at night... and its the best... let all the juices and seasonings mix and then you can make a nice gravy too with the juice

Stephanie - posted on 03/31/2010

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I was thinking about my post on this subject, and if you don't have a crockpot and need to oven cook, the concept would still apply. You would need to keep your temp low, so it has longer to cook and make sure you have plenty of water in the pan. Also, you would want to adjust the level of the wire racks in the oven ( I always made sure to refrain from having the roast too close to the upper burners inside the oven, and cover with foil! That last step is important. Make sure you check the water level throughout the cooking. I find cooking with root veggies in the post great in helping keep that moisture up. Good luck.

Stephanie - posted on 03/30/2010

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Crockpot is the best way, IMO. I let it cook on 4 hour option with some cut potato, baby carrots, and onion on top with just enough water to keep it from sticking and to add some nice moisture. The roast I made the other day this way, was so tender if fell apart. My sis adds onion soup mix to hers for some extra zing.

Kristen - posted on 03/30/2010

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I just made one today, I cooked it on low all day long and all I did was add a little water. I couldn't even pick it up out of the crock pot without it falling apart. : )

Joey - posted on 03/30/2010

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Hey Evelyn...the best ones I think are done in a slow cooker all day with a little water. I love my slow cooker. I use it for everything. Or if I have all day to watch one I will cook it on the stovetop in a Dutch oven..to prepare it (this was my grandmothers recipe) you flour it on both sides...braise it in a small amount of hot oil on both sides and then put add a little water to the pan and cover..cook over low heat for about 3-4 hours...falls apart

HEIDI - posted on 03/30/2010

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We always put ours in the crockpot. We add dry oinion soup mix and fill it about 3/4 with water, beef broth or beef stock. then we cook it on low for about 8 hours. It never fails to be tender, and every one in my house loves it.

Becky - posted on 03/30/2010

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the crock pot with water to almost top of meat and onion dry soup mix trust me my husband of all people tought me this one it is great throw some veggies in with all comes out great usually 4-6 hours on high depending how big roast and crock pot are

Mary - posted on 03/30/2010

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I put mine in the slow cooker and put some sliced onions on top and put it on low for several hours. Most of the time it comes out tasty and juicy and tender that way. You may want to try that.

Natalie - posted on 03/30/2010

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325 FOR 3 hours with water in bottom of pan. Flip roast over and cook for 2 more hours then tent it with tin foil. Do not let it go without water

Lisa - posted on 03/30/2010

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Make sure your beef has enough fat on it or no matter what it will be dry. I use a dutch oven with a lot of veggies like onions, carrots, celery and a few potatoes. I find the veggies keep the meat moist. Season meet well before cooking, i use salt and pepper I know some like the dry soup mix. Oven 250 -300 degrees for at least 3 hours. Slow cooking is key, low temp. Crock pot works, but regular old oven is best.

Autumn - posted on 03/30/2010

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I usually put mine in the oven at 200degrees for about six hours with a can of diced tomatoes on it...the family loves it like that...also i slice slits in it so the juice gets in the meat its self..do this and it is sure to make you family happy...also i cover the pan i put the meat in...my family loves it...

Alison - posted on 03/30/2010

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I buy the blade roast from the supermarket. Put one package of onion soup mix and chopped carrots, celery, onion, etc. Cook covered at 350 for 4 hours or 300 for six hours.

Natalie - posted on 03/30/2010

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My roast beef i cook in my slow cooker all day at low with a mix of lipton onion soup over the roast and after add about 2 cups of apple juice with the acide from the juice it really get tender and as the sweet taste my son his 11 month and love it.

Doris - posted on 03/30/2010

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In Zambia, I marinate overnight in the lavour I wish to have that particular day - garlic n onion, or Italian fresh herbs, or pepper n mushroom..... then I brown it in a hot oven then turn down the heat to low, and roast for about 5 hours, basting regularly. OR brown the meat, then place it in cast iron pot with water and the flavours you like, then slow cook for about 6 hours!!! Guaranteed success!!!

Ashley - posted on 03/30/2010

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In a slow cooker like a stew, wont ever be rough and will fall apart with a fork!

Alison - posted on 03/29/2010

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For my family I use about a 5lb beef roast. I season the top with salt, pepper, dill weed and choppped onion. I place it in a roasting dish and then pour 2 cups of beef broth then cover with foil. Place in the oven on 350 for 2 and half hours. It should be juicy and tender. I always make a pan gravy out of the dripping. Hope this works for you, like it does for me.

Christine - posted on 03/29/2010

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This is going 2 sound crazy... at least when I first heard it I didnt think it would be great but Its awesome. Take a sirloin tips roast frozen is best... place it in a crock pot season it lightly with seasoning salt add 1 family size can of cream of mushroom and another half can of the smaller one finishing touch with a few shakes of the bottle worecestshire sauce and cook on low until its done. The cream of mushroom makes a great gravy and flavorful and most importantly its tender ... Just remember 2 flip it a few times

Sara - posted on 03/29/2010

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I put in a frozen shoulder roast early in the morning, before I leave for school. I add cheap red wine, seasonings, cut up potatoes and carrots, and beef bouillion. Most of the time I turn on the crock pot to AUTO, which is 2 hrs. on high and it automatically turns to low for the rest of the day. By the time 5:30-6:00 rolls around, the roast is screaming to be eaten.

Lyla - posted on 03/29/2010

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i have always put roast in the oven at 450 , water filled to the rack, and tinfoil to cover for 3 hrs always perfect for us tho we cook day before we find roast taste even greater the next day ...

Mary - posted on 03/29/2010

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Yes, buy a 2-3 lb sirloin tip roast, put it in a crock pot half full of water, season 2 taste, adding a small amount of meat tenderizer, tablespoon or so, cook on high for about 7-8 hrs. The meat will just tear apart. It is delicious.

Kathy - posted on 03/29/2010

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All day in a crockpot will always make it tender, regardless what you put with it. If I'm home I season it put it in with a little water and then an hour or two before its time to eat I add potatoes... In the oven cook it longer at a lower temp, maybe brown the outside on the stove first for more flavor. I always like to cook my potatoes in the juices though sooooo yummy!!!

Christina - posted on 03/29/2010

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I use a can of Coke-Cola weather cooking in the oven or the crock pot. No matter the cut of meat it always turns out moist and tender. Slow cooking is the way to go and searing/browing/cooking off what every you want to call it adds a nice flavor and will help to hold in the juices of the beef while resting.

Christine - posted on 03/28/2010

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Depending on the cut of beef...different meats need to be treated different ways. I usually use chuck roasts for roasts, stews, shredding, etc and briskets for sandwiches and short ribs for soup. I use temps from 375 to 400. 20 mins per pound is the old stand by I was taught. Others have suggested the slow cooker, which is good for being on the go, especially with programmable cookers. Be carefully, because some cuts of meat, can and will get tougher if they are cooked to long. Lesser choices of meat I marinade the night before, especially with an acidic like a touch of lemon, vinegar for sweet and sour, hot peppers for spicy, etc. I also braise my meat in a cast iron pan and then roast it. The cooking bags you can buy in the store work well, too. Almost any item coming out of an oven should rest for 15-20 mins. before serving, slicing, chopping, etc. Good cookin to you:)

Jacqueline - posted on 03/28/2010

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I like to cook it both ways! Oven on high for about 20-30 mins. to sear it. Then on low 250-300 for 2-3 hours. If do not have time for that My mom cooks it over night on 180-200. Crock pot works best when at work all day! I sear then put my carrots celery and onions then the roast add potatoes mix a slow cooker season packet, cook on high for 8 hours. I get home from work then YUMMY! My guys LOVE it both ways.

Natika - posted on 03/28/2010

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in a crock pot with italian dressing. a few hours into cooking, add brown gravy.

Tara - posted on 03/28/2010

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First of all, the cut of beef you use is the single most important factor in how tender your beef ends up, as well as how you cook it. If using a rib roast, put it on a rack in your roasting pan, sear it at a high temperature for 30 minutes, then reduce it to a much lower temp. For example, start it at 400 degrees for 30 minutes, then insert a meat thermometer and reduce your oven temp to 325 for the remainder. Cook for 20 minutes a pound, and for a nice medium rare roast, cook to no more than 140 internal temp. However, if you want to use less expensive cuts of meat, like a blade roast, or sirloin tip, cheat and put it in your crock pot. Put the whole roast in the crock pot, sprinkle with onion soup mix, add 2 cups of water, put the lid on and cook on high for 8 hours. You will get a mouthwatering tender roast that falls apart on your fork. I often do this and pull the meat apart, then add a sort of BBQ sauce for pulled meat sandwiches. Yummy! My husband also uses the crock pot method but he uses a bottle of beer instead of the water, which acts like a tenderizer and breaks down the bonds of muscle in your roast, making the meat super tender! A tablespoon of vinegar also works.

Jodie - posted on 03/28/2010

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hi i've been a chef for years, slow cooking is a rally good way of cooking beef, but also if you roast a joint like you normally would just make sure you rest it! Most people don't and try to carve it straight away and end up loosing all the juices that make it tender! So rest for about half an hour and cook it for half an hour less if your always over cooking it! x

Margo - posted on 03/27/2010

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oh yeah, and cutting it makes a difference, cut ACROSS the grain, not with the grain. Experiment, try cutting from two different directions and see the difference.

Margo - posted on 03/27/2010

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From a chef, tender roast beef for medium rare, is 350 for 18 minutes per pound. LOW AND SLOW

Chris - posted on 03/27/2010

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I have alkways found slow cooking any meat makes it really tender so it melts in your mouth. Invest in a slow cooker and then cook for 6/7 hours

Kristen - posted on 03/27/2010

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Best way is definately in a crock pot and add red wine and beef broth to it. It will turn out lovely almost any cut of meat!

Lyndsay - posted on 03/27/2010

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I cook mine at about 350 degrees (or 180 if you're from the states) for about an hour. It's always tender, never dry. Sometimes I use beer instead of water in the baking dish for some extra flavour.

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low and slow about 325 in a bath of blackberry merlot , worcestershire sauce 6 tablespoons and ketchup about 6tablspoons , first rub the room temp roast with salt pepper dry mustard and garlic powder though

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Put the roast in a slow cooker. Add a pack on Lipton's Onion Soup Mix, a can of cream of mushroom soup, couple cans of water. Cover. Come home. Fix some yellow rice (25 minutes). The most tender beef and delicious gravy ever.

User - posted on 03/26/2010

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have you got a slow cooker, thats how i cooked mine last time on auto cook with garlic salt for season n pepper. then the last 40 minutes chuck it in the oven. my family loved it. hope that helps

Nikki - posted on 03/26/2010

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I agree, put it in the crock-pot. Even the cheapest cut of meat, will be tender and falling off the bone if you cook on low all day in your crock-pot!

Mellissa - posted on 03/26/2010

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put it in the crock pot on low first thing in the morning and it will be wonderfully tender when you serve it at night

Vicky - posted on 03/26/2010

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buying te most expensive cut of meat is not always the best option for tender fall apart roast beef, i find brisket is really well priced and tasty, but you must get it from a butcher!!!!!! not the supermarket there is a dramatic diffrence, brisket is also quite fatty, but you need this for more flavour!, i leave the joint out overnight for it to relax and come to room temp, and then roast it in the oven on a low heat 120 or equivalent for about 3-4 hrs (joint for five people)and then the most important thing.....leave to rest on the side covered for at least half an hour to rest. good luck

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