Roasts-how do you make them moist

[wyopatti]

I need help cooking a roast. When I cook my roasts they are very tender, but they're also very dry. What am I doing wrong?

[NancyR]

My favorite way to do a MOIST roast is in the crock pot. YOu don't add any waterbut line the bottom first with sliced onion. Then place roast so a little fat lies across the top, add herbs, potatos, carrots, etc. and let 'er cook. It's done when it is swimming in bubbly, delicious juices. Depending on the size of your roast and the temp of the crock pot this will probably take a minimum of 5-6 hours. Beef is good this way (I use Italian spices to make "Italian Beef") but I mostly do this to turkey breast.

[Jewel]

So much depends on the cut, but I agree with the Crock Pot idea also. Another way I have always gotten moist meat is to use a cooking bag. Seems to trap a lot of moisture and juices inside, and I've rarely had one come out dry.

The other tip I learned is to really get a good sear on all sides of a roast before I do anything to it. Locks in the moisture!

[KimKelly]

My roasts were always dry. I got a nice lean cut of meat and even did it in sauce in the crock pot... nice and tender, but dry as can be. (I know on more than one occasion I may have over cooked it! eeeek! must have been my falut!) I talked to a local butcher about this just this week. He told me it is all in the cut. The leaner cuts will make a dry roast no matter how you cook it he said. So I got a less lean cut of meat and did the crock pot and it really was moist!
The recipe was wonderful... I put in carrots, onions and small potatoes along with a full jar of hoarseraddish (did I butcher the spelling on that?). Yes... one of those small jars, and yes, the whole thing along with a bit of water. It was fabulous!

Hope this helps.

Kim

[lindrusso]

Another trick for moist roasts - let them rest after they come out of the oven. This will allow the juices to redistribute - otherwise it all runs out onto your plate and leaves your meat a bit dry. This also holds true when roasting chicken and turkeys.

[Leslie w]

Actually I just read in an old Fine Cooking magazine that searing doesn't lock in moisture. It does just the opposite. Searing meat actually makes the juice in the muscle tissue release by causing tissue fibers to constrict when subjected to intense heat. Searing is good for a nice brown crust but that's all it"s good for. They said the best way to get a moist roast is to slow cook it in the oven.

Also basting does nothing except increase the cooking time from constantly opening the oven door. It doesn't make the roast moist, so it's not necessary. Tell that to Martha Stewart!

[This message has been edited by Leslie w (edited 04-05-2001).]

[wyopatti]

Thanks for all your ideas. I have tried the crock pot and didn't have a lot of luck with it. I just bought a Martha Stewart cast iron dutch oven so I think I'll try cooking the roast in it, even slower. I had tried searing it, but that didn't help either. My husband's mother use to cook the moistest roast (as he tells it) and he said she used a cast iron dutch oven so I'm trying to live up to her reputation, although he eats whatever I put before him.

Thanks for your replies. If Marth's dutch oven doesn't help, I think I'll go back to the crock pot.

[Beth]

I usually roast by putting in the oven or on the grill at a high heat (400-450) and then turn it down after I put the meat in. The higher heat helps seal the outside. The first time I did this with a turkey I knew it was either going to be wonderful or the driest bird I'd ever had. I had to borrow stock from the stockpot to baste since there were virtually no drippings, but it was the moistest bird we'd ever had.

[chefbec]

I roast all my meats in (Pampered Chef) clay baking systems. They always turn out great as the stone keeps everything moist. You can use any cut of meat.

[Karen from VA]

Wyopatti, in my opinion, unless you get ulta prime beef or pork (like good restaurants get) your roasts or steaks won't be like your mother used to make. Due to the low fat frenzy in the last few years, beef and pork are now bred to be much leaner than they used to be so there just isn't the fat marbling that makes for a nice juicy flavorable roast--especially pork. I think you either have to roast a good cut of meat at a quick, high temperature and eat it on the rare side, or if you want something well done, it must be prepared like a pot roast with a slow, moist cooking method. In both cases, I want the good browned taste that only searing will produce.

Karen

[This message has been edited by Karen from VA (edited 04-06-2001).]

[Leslie w]

Just a thought when roasting turkeys. This past Thanksgiving I bought a Kosher turkey because I've heard they're extremely juicy because of the brining process. It was the best turkey I ever had. Everyone loved it. You can brine it yourself but I didn't feel like going through the process the night before Thanksgiving. To me it's worth the extra money to buy one already brined. I like Empire. I'll never buy another brand again. One thing though, they lack giblets so if you're going to make giblet gravy buy a separate package.

[KValley]

I must second chefbec's comments- I swear by my clay roaster for producing the most tender, juicy meats- beef, pork tenderloin, whole chickens. The high temperature and shorter baking time seals in the juices, plus you can surround it with vegetables or starch (rice, potatoes) and they just soak up the meat's juices.

[wyopatti]

I just got home and checked my roast. I cooked it with two cans of beef broth, shallots, garlic and a bay leaf. I put it on at 9:00 this morning in a 300 degree oven. It's falling apart and has a wonderful flavor. I've added the potatoes and carrots so we'll see what my husband thinks about it. I had to add more beef broth for the carrots & potatoes as the roast had soaked up all the broth.

I've been thinking of buying a clay roaster. Should I get one that's glazed or unglazed?

[KValley]

Good news about your succulent roast, wyopatti!

RE: Glazed or unglazed clay roasters- I have a glazed roaster, which I like because it doesn't require any presoaking. I've never used an unglazed, so have no words of wisdom there.

Cheers,

Julie

[chefbec]

If you're looking at Pampered Chef stones, glazed look prettier on the outside but cost more. The unglazed will darken on the outside with use. Both will darken on the inside with use. Neither has to be soaked or pre-heated. We sell lids (which can also be used as bakers) for both the Rectangular and Deep Dish Bakers. If you don't already have a PC rep, e-mail me privately if you'd like help.