Sear the meat before cooking it in the oven This may change for the cut meat but, usually, searing the meat before putting it in the oven will help to keep the juices inside. If you are cooking a big piece of meat like roast beef or similar with sauce, make sure you pour some sauce in while cooking it to keep it juicy.
When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
Wrap the meat in foil, and place it on a baking tray. Once the oven has reached temperature, turn it off and put the tray in — it will take around 20 minutes to warm up in the residual heat.
The most likely cause of this is overcooking. As meat cooks, its muscle fibers shorten in both length and width and eventually squeeze out the juices they normally hold. As you can imagine, this leaves meat dry, and often stringy in texture. To avoid this problem, choose less-tender cuts of meat.
To keep a pot roast from drying out, your slow cooker needs liquid to create a moist environment, and that can include meat or vegetable stock, wine or water. This doesn't mean the meat should be submerged; a cup or two of liquid will be enough, since the cooker is covered and liquids stay trapped inside.
The liquid helps lock in moisture and tenderize the pot roast, but if your beef isn't fully submerged, it's fine. Aim for most of it to be submerged.
It doesn't matter if it is covered or not. The inside of the slow cooker will be warm enough to cook the meat. Braising (not submerged) and simmering (submerged) are two methods which both can lead to good results.
Add water, wine or broth to about an eighth of an inch high in the pan. You may need to replenish it during cooking. This will keep drippings from scorching. Toward the end of roasting, let the liquid evaporate so that the drippings can brown for about 15 minutes.
Clue. Answer. MOISTEN, AS A ROAST (5) BASTE.
If you don't have time to let the meat sit for at least 40 minutes, wait to salt until right before cooking. Otherwise, you'll lose some juices and make it more challenging to brown your meat. Don't salt more than 3 days in advance. It may start to dry out and get a leathery texture.
Simmer Down
Over a low heat, add meat to a few tablespoons of water, broth or other liquid. Simmer for a few minutes to allow the liquid to penetrate into the meat. Simmering in an acidic liquid, such as vinegar or lemon juice, can tenderize and add flavor as well as moisture.
"If it's a roast that you were oven roasting like a rib roast, a strip roast, a tenderloin roast or a top sirloin roast, slice it as thinly as you can against the grain," he says. Then, gently simmer the sliced meat in a pan with beef broth for 20 to 30 minutes and you can enjoy it as a sandwich.
You can feed the whole family for dinner and enjoy tantalizing leftovers! Make Ahead. This slow cooker pot roast recipe can be started in the morning and then welcome your bellies at night OR it can be made in advance and reheated because it tastes even better the next day!
A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature.
But blasting the oven temperature to accomplish this can dry out the meat's exterior and doesn't uniformly brown the entire roast. To guarantee a well-caramelized crust, sear the roast in 1-3 tablespoons of oil for two to three minutes per side, either in the roasting pan or a skillet, before putting it into the oven.
Covering your overcooked steak with a thick sauce or gravy will help balance out the dryness and make up for its lack of flavor. Preferably, the sauce is also warm. Serving the steak warm is important, as cold steak gets even tougher. Warm some water or broth in a pan with some barbeque sauce and let your steak simmer.
Some recipes call for liquid, some do not. It mainly comes down to the type of meat you use. Cuts like chuck roast will release more fat and moisture than leaner cuts, so they don't need any water.
I love using fresh thyme, sage, oregano and parsley. Or use a premade herb blend such as Herbs de Provence. Score the beef and add whole peeled garlic cloves. This adds a beautiful flavor and aroma to your roast.
Place roast fat side up / bone side down on the rack.
Placing your roast fat side up lets the fat melt and flow down, moistening the meat as it cooks. There are debates on whether the fat would be enough to baste the lean meat as it melts down, but it makes the surface crispier.
Brining is the secret to a tender and juicy eye of round roast. The overnight soak infuses flavor and keeps moisture in while roasting.
When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat. The salt changes the structure of the muscle proteins, allowing them to hold on to more of their own natural juices.
Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.
Cook it too long, and you've got a dry, tough mess. Cook it too little, and you've potentially got a case of food poisoning. Either way, very bad news indeed. As we approach the season of holiday roasts, pork loins, and The-Bird-That-Shall-Not-Be-Named, meat anxiety can come to an all-time high.
Cook your beef chuck roast at 350˚F after searing the beef over medium-high heat on the stovetop. Does chuck roast get more tender the longer you cook it? It does!