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Roast Beef Recipe Fixes

rescue a tough roast?


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rescue a tough roast?

coolgeek | Jan 4, 2009 03:08 PM

I bought a rump roast yesterday, with the intention of making a pot roast. However, after looking around for cooking instructions, I came to understand that meats graded choice or prime should not be braised because they become mushy. They should, rather, be roasted.

So I roasted my roast (labeled choice) at 325 for a little under two hours, adding vegetables and hot liquid along the way. I pulled the roast when the insta-read hit 140 and left it to sit tented for 20 minutes.

The results were horrible - almost every bite contained sinews of fat that were at best a chore, at worst impenetrable.

Question 1 - a) did I screw this up, b) was I misinformed about the appropriate cooking method, c) was I mislead about the grade of the meat, or d) other?

Question 2 - can I do anything to rescue this roast? Like braising it for a few hours on the lowest temperature on my electric stove? (I should note that it is now in approximately 3/8 inch slices)


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