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by SaraZita on March 13th, 2007

SaraZita

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How can I make a juicy and tender roast? What cut of meat is the best?

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Answers. 10 helpful answers below.

  • by Chosun One on March 13th, 2007

    Chosun One

    A slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Use for less tender cuts.

    Appropriate cuts:
    Steaks: Chuck Steak, chuck arm steak, blade steak (7-bone steak), round steak, eye of round steak, brisket and round tip steak
    Roasts: Arm roast, blade roast, shoulder roast, rump roast, short ribs and back ribs

    Step by Step:
    1. In a large skillet or Dutch oven slowly brown the meat on all sides. Use a small amount of oil.
    2. Pour off and discard drippings and season as desired.
    3. Add a small amount of liquid (1/2 cup) such as wine or broth, juice or beer.
    4. Cover the pan with a tight fitting lid to contain steam.
    5. Simmer on the stovetop or in the oven (300ºF) until fork tender

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  • by Philman on May 17th, 2007

    Philman

    Another alternative is grilling a roast over indirect flame. Build your fire on one side of your grill. Use a good sirloin tip roast (3 1/2 to 5 lbs.) Season your roast with your favorite seasonings or rubs. Wrap in tightly in GOOD foil (Not the cheap stuff). Place a pan under the cooking surface with approximately 1 inch of apple juice in the pan. You can also cut up an apple or two and throw it in the pan as well. Try to keep your grill between 275 and 325 degrees. Cook the roast 35 minutes per lb. for medium rare and 40 minutes per lb. for medium. UMMMMMMM Yummy!!

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  • by justme32 loves the weekends on March 13th, 2007

    justme32 loves the weekends

    Sirloin tip is best and it is best if cooked slow for a long time. Put it in a slow cooker or in the oven at a low setting for 6 or 7 hours.

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  • by Anonymous on February 18th, 2008

    Anonymous

    I've found that a rump roast, marinated overnight, in a convection/rotisserie oven with a pan of water underneath it comes out quite juicy and tender.

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  • by Galeanda on November 8th, 2007

    Galeanda

    Just because a hunk of meat is called a roast, doesn't mean it should be roasted. Only tender cuts of meat like rib roast, rib eye roast, tenderloin, tri-tip roast, sirloin roast and rump roast should be roasted dry. Cuts like chuck roast, chuck-eye roast, eye of round roast, top round roast, or pot roast should be cooked by wetter methods like braising or stewing. You can roast beef, pork, lamb, poultry like turkey or chickens, even a rabbit. Venison is good tasting but difficult to roast without some moisture because it isn't very tender and lacks the fat but with care and bacon strips over it, it can be done:-)

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  • by Account Closed on November 7th, 2007

    Account Closed

    Although all meat is best roasted. One of my favorites is rump roast (beef).

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  • by buxtonite ..slowly losing my mind on November 7th, 2007

    buxtonite ..slowly losing my mind

    being an Aussie ...its lamb!...leg of ..roasted with spuds and veggies

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  • by Anonymous on November 7th, 2007

    Anonymous

    Roast lamb is pretty good, as is chicken.

    All meats roast well, as long as you are aware of how long you need to cook it for, and if you rest the meat after cooking prior to carving.

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  • by keithold is a prodigal bagger on November 7th, 2007

    keithold is a prodigal bagger

    G'day SaraZita,

    Thank you for your question.

    There is no bad type of meat to roast. My preferences are for lamb, pork with crackling or poultry from the oven. For beef, I would suggest sirloin but your butcher might have some good ideas.

    Regards

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  • by Challenger on November 7th, 2007

    Challenger

    I like roast beef or pot roast

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