My First Tough Pot Roast

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  #1  
Old 12-12-17, 09:07 AM
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My First Tough Pot Roast

08-07-07, 05:36 PM #8
Baldwin
This Will NEVER Be Dry

Unfortunately I have to take that back.

Our one and only grocery store closed a couple years ago so the ex picked me up a nice 3# pot roast from Walmart ()

Cooked this just like a hundred times before and it was sorta tough and dryish. Marbling looked okay, not sure what to think. New stove but the potatoes were done in the usual time so I don't think that is it.

I did the usual 3 hours @ 325 with a can of beef broth, could it be under cooked? My Zup's roasts would come out in a few pieces, this was just one big piece. Under cooked or just some tough meat?

Only thing I can think of is put it back in the dutch oven with another can of broth and simmer it a while and see what happens?

Any thoughts on that? If nothing else I'll just cube it up and make a giant Skillet Hash.

Thanks
 
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  #2  
Old 12-12-17, 10:13 AM
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I salt and pepper it, then brown it on all sides. I put enough broth to cover it half way, then cook it at a lower heat (275), covered for about 3 hours for a 3 pounder.
I don't think you have enough liquid, but could be the meat, too.
I would just add more liquid and leave it in longer.
 
  #3  
Old 12-12-17, 11:37 AM
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I have been making my pot roast the same way for years. Three hours sounds about right for a 3 lb roast but IMO Shadieladie is right on with the lower temp and more liquid. For a 3 pound roast I use 3-4 cups of stock (enough to almost cover the meat) and a cup of red wine.
 
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Old 12-12-17, 01:45 PM
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I cut my roast up into smaller pieces before browning in a fry pan and then into the roasting pan. Several cans of broth and 325 degrees for at least 2 1/2 hours or longer. I think you just need to cook it longer to get the collagen to breakdown and soften.
 
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Old 12-12-17, 01:51 PM
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Oh boy, I think this could be an oven problem after a little experiment. Like you people I've made dozens of roasts the same way and they were good till yesterday, I made it yesterday afternoon.

1) preheat to 325
2) 2" of hot water in a covered 7" x 7" glass dish
3) after 50 minutes the water temp was only 208

This can't be right. After the oven had cycled I waited a bit. It took less than 15 seconds to open the door to check the temp with my Weber digital... 208

I'll have to check my manual and then the appliance section and maybe Pete will have something.

I'm gonna follow her advice and cook it a little longer tonight.

Thanks again.
 
  #6  
Old 12-12-17, 01:55 PM
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I think you just need to cook it longer...

I think so too after taking the oven temperature. Geezz, that thing is only a couple years old.

Thanks


tick-tock-tick-tock
 
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Old 12-12-17, 02:04 PM
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Bringing new meaning to the phrase - "Low and Slow"

Is it an electric oven? May be able to order a new heating element.
 
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Old 12-12-17, 02:07 PM
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1) preheat to 325
2) 2" of hot water in a covered 7" x 7" glass dish
3) after 50 minutes the water temp was only 208
Eh, water can only get to 212 at sea level, MN is about 1-2k feet elevation, 208 sounds about right.

Cooking with low heat and high humidity converts collagen to jello, and connnective tissue into flavor.

Worst case, treat it like a roast-pork sandwich, slice it thin, marinade it low and slow.
 
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Old 12-12-17, 02:25 PM
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Eh, water can only get to 212 at sea level, MN is about 1-2k feet elevation, 208 sounds about right.

Okay, now that is something I didn't know and thanks. Do you happen to know of a good way to check if the oven is going to the correct temperature? I tried pointing my infrared gun in there but the numbers were all over the place.


Czzizzi, this is a Kenmore natural gas range, nothing fancy.
 
  #10  
Old 12-12-17, 03:19 PM
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Red meat definitely is NOT Wally World's strong suit. I have tried a couple of times to make a roast from meat I've bought from them, and all were dismal failures. We have a small independent grocer (Al's Foodliner) that sells the best cow in town. I use their roasts without fear in Osso Buco so serve to guests when we eat in the billiard room. You know the "billiard room," the one with the pot-passing sticks?
[/Beverly Hillbillies reference]
 
  #11  
Old 12-12-17, 04:37 PM
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Red meat definitely is NOT Wally World's strong suit.

I've never stepped foot in one and never will, just too many issues for me. Oh wait--if John Candy is there I might go. Yes, I do remember the pot-passing sticks.

We have a small independent grocer (Al's Foodliner) that sells the best cow in town.
We had Zups till our taconite mine went bankrupt a while back. Small town with aging people, it was a slow bleed and they finally closed. This says 6 stores but is sadly only 5 now.

http://zups.com/zups-history


I'm gonna do like the others say and slow cook it a little more in a moment with beef broth. If this doesn't work out I'll put the one in the freezer in my crock pot for 4-5 days.

Thanks all.
 
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Old 12-12-17, 06:27 PM
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Red meat definitely is NOT Wally World's strong suit.
As a rule, I have to agree, but at the same time...one of the best non-butcher shop ribeyes I ever cooked and ate came from there...it was even on clearance (to me that means aged...to her that means old). I won't buy any of their other stuff except name brand chicken and pork items. I mean come on...2 small young roasters perfect for boiling and picking off all the meat then freezing for tacos, enchiladas, salads, etc...for about 2/3 the price of one medium roaster at any of the groceries. The same racks of Smithfield ribs for almost half? Yep, sorry, Safeway, Smiths and Basha's lose...but I shop there for plenty of other stuff.

As to the roast...well, I always cook mine in my old Westbend Slow Cooker...on high for 1 hr, then down to 4 for about 2 1/2 more. Broth about 1/2 way up the roast, turn it once when I change the temp. At least with the cooker, it's super easy to test the meat.
 
  #13  
Old 12-13-17, 05:39 AM
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I have an inexpensive oven thermometer that I use to check oven temps.
 
  #14  
Old 12-13-17, 06:23 PM
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Last night I let it simmer in broth for about 40 minutes until it finally seemed somewhat tender. Under cooked for sure.

Remembered I had a meat thermometer that can go in the oven and it was right on so oven isn't the problem.

So, this cut of meat isn't what I was used to after 40 years at our store.

Thanks everyone Roast in the freezer will go for skillet hash.
 
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