How to salvage a tough beef roast

[QSis]

I bought and saved a beef roast to serve while my Dad was visiting. I think it was a bottom round, a cut with which I'm not experienced.

I used America's Test Kitchen technique which has served me well with other roasts http://netcookingtalk.com/forums/showpost.php?p=116636&postcount=20 (I had a wonderful photo in this post, but it's gone!).

The roast LOOKED great, but it was tough as shoe leather! SO disappointing!

I had been hoping to slice it thinly on my deli-slicer and make French Dip sandwiches for Dad, since he loves them so, but this sucker was like chewing canvas!

I was so p.o.'d that the next day I threw the whole leftover roast in my Kitchen Aid food grinder with some potatoes and onions and ground that bad boy up for hash. STILL was just "eh", even with lots of seasoning. The eggs and ketchup made it edible. Dad said it was great, but he is very easy to please.

I still had leftover hash. So I added some minced onion, mayo and stuffed it in a half of pita bread. Not bad, but not great.

Guess I should have pot-roasted that cut, huh?

Grrrrr!

Lee

 

[Johnny West]

I think you had the right idea but sometimes fate steps in.

I do a thing where I run it through a meat grinder and mix
onion and sweet pickle relish along with Miracle Whip for meat
spread sandwiches. I'll do the same thing with ham but grind
dry roasted peanuts with the ham.

Anymore a chuck roast is my favorite unless splurging for a
standing rib.

 

[Cooksie]

That's a shame because it sure looks good. I would have to go look, but that cut looks similar to what Peeps is always cooking. I'd look up how she does it.

 

[ChowderMan]

...and it could have just been a bum chunk o'beef.

sure doesn't look over done - juicy looking too - if the center was tough, the above is the likely cause.

that said, bottom / top round is tricky to make tender. top round is often cut for London Broil - which can be aka London Leather....

if this was grass finished, that's not going to help. they are both lean cuts - so low & slow / braise is the safest approach.

I use top round for my MIL's "hash" - but it is simmered hours / fridged / simmered next day again hours, it falls apart. so,,, it's possible to make tender, but a fast hot roasting is probably not the best technique.

 

[chocolate moose]

I've made really tough roasts before. A friend said to recook the slices, slow and low, with ample sauce. It worked, too! And that sucker had been frozen for 6 months!

The last roast I made, I marinated for 24 hours in a bottled sauce, then cooked all night covered at 275. It was butter !!!

 

[QSis]

That's a shame because it sure looks good. I would have to go look, but that cut looks similar to what Peeps is always cooking. I'd look up how she does it.

I think Peeps gets eye of round, Cooksie, and she loves it.

I've avoided it since I cooked a couple that I didn't care for. But I don't think any have ever been worse than this one.

I'm thinking Chowderman is right ... it was just a bum cut.

Thanks for the input, everyone!

Lee

 

[luvs]

i sear/braise meat, then cook on low/slow