Round Roast Question

[easttexasdaisy]

I purchased 2 of these Sunday. The first one was incredibly tough. Any ideas on what to do with the next one. Slow cooked the first one forever and it was always tough.
Thought about cutting it up in small chuncks and pressure cooking it.
Any help would be appreciated.

Usually I buy chuck roast and it is usually wonderfull, this was on sale so I thougt I'd try it.

[scott123]

If you have a grinder or know someone that does, that would be your best bet - grind it.

Otherwise, a pressure cooker is a good idea. Just make sure the chunks are very small (about 1" cubes) and use plenty of fat with it. Use oil, bacon grease or butter to saute some onions briefly, then add the meat/some pepper and pressure cook at ~10 lbs for 1.5 hr. Let cool 30 minutes. Salt after you cook it.

Pressure cooking softens/plumps up meat with moisture like no other form of cooking.

[JoanOH]

What you've got is a bottom round roast - it is definitely a "tougher" cut than a top round and needs moist heat to tenderize it. If you can find tenderizer with no sugar, sprinkle the roast with it. Heat oil in a heavy pan over the stovetop. Brown the roast on all sides. Lower heat and add cooking liquid (beef broth or veg broth is good) and seasonings. Cover, bring the liquid to a simmer, and cook over low heat on the stovetop or in the oven. Cook until the roast is fork-tender, 2 to 4 hours, depending on the size of the roast.

Joan J

[not2late]

I did a sauerbraten type thing with a round roast a couple of weeks ago.

First I took a metal skewer and poked holes completely through the roast. Then I mixed up a marinade of 4 tablespoons salt, 1 cup of vinegar, and about 2 1/2 quarts of water (maybe a bit more). I also threw in a half teaspoon of whole peppercorns that were crushed and a bay leaf. I added the meat and let it soak in the frig for about 18 hours, making sure the meat stayed submerged in the marinade.

Before cooking, I removed the meat from the marinade and patted it dry with paper towels. The meat looked horrible: a sickly gray color. So I rubbed a tablespoon of Dijon mustard mixed with a teaspoon of olive oil, a 1/2 teaspoon of dried thyme and some freshly ground black pepper all over the roast. Then I roasted it. The meat was tender and flavorful and the pan juices were a nice thick consistency.

[Heidi3]

is it eye of round

is it eye of round? if so slow cooking will dry it out there is almost no fat on it... to slow cook if it is eye of round you can either slice it into steaks marinate it and then grill it med rare and it will be great....you could use your own italian dressing marinade with vinegar oil garlic and herbs ...lots of black pepper ...it is also a good meat if you can partially thaw it and slice it paper thin and stir fry it the thing with eye of round is to cook it quick and short the longer you cook it the worse it is ...it is very very lean...a pressure cooker works great for things that need a slow simmer this doesn't ...if you do not like meat med rare than this will be tough and dry...