Cooking a Roast?

I do mine in an oven bag, and have never had it turn out rubbery. First, get a nice chuck roast. I've found they cook the best. Mix together one can of Cream of Mushroom soup, one bag of Lipton Onion Soup mix and a little water and pour it over the roast in the bad. I also add some seasonings to taste. I throw in some potatoes, carrots and turnips. I then put it in a roasting pan, and cook it on about 325 degrees for a couple of hours. Always comes out nice and tender. But I do only use a chuck roast, I've tried other cuts, and they haven't turned out so tender. Good luck!

I have a couple of suggestions first calculate the cooking time by how much your roast weights and what temperature you are cooking it at and remember the low the temperature you cook your roast at the more tender it will be, it will take a couple of hours longer but will definitely be worth the wait, you could also try cooking your roast in a crock pot or slow cooker, also the cut of meat that you a buying will make a difference if in doubt ask your butcher, and remember the leaner the cut the tougher it may end up being, and you could invest in a meat thermometer I got one that has a cord that comes out of the oven to the little monitor to give a constant temperature reading, and you can set the thermometer for the level of doneness you prefer your meat and ensures you a perfectly cooked not dried out roast, chicken, turkey or whatever culinary delight you choose!! Good luck and Happy cooking and Happy New Year!

Use at least a 3 lb roast - shallow pan - if roast is lean place a piece of fat on top.

For a compact roast beef (3-6 lbs) without bone to well done = 325 degrees and 40 minutes per pound.

For a large roast beef (6+ lbs) with bone, to rare = 325 degrees and 20 minutes per pound.

Beef should reach 140 degrees (rare) to be safe. You want 160 for medium, 170 for well done.

Pork: 350 degrees for 40-45 minutes per pound.

Pork should reach 170 degrees before serving to be safe.

Hotter might cook faster, but also makes it tougher.

Buy yourself and instant-read kitchen thermometer - easiest way to determine when it is done. Make sure you get the probe into the middle, and do not hit a bone when you take temps.

If you think your oven may be off (too hot perhaps), buy a clip-on thermometer for the oven to check your temps. I discovered mine was off by 50 degrees after a turkey took 3 hours too long.... lol

Preheat oven to 350 degrees

Put roast in a deep pan

Sprinkle on some garlic powder

maybe some oregano or rosemary or sage if you like them

Add 2 tbsp tamari soy sauce

and 4 tbsp red balsamic vinegar

If the cut of meat is very lean, add 1 tbsp olive oil

Add water to almost cover the roast

Cover the pan and put it in the oven for 3-4 hours.

We have seared the roast at 425 for 15min than turn down to 350 for 3 to 4 hrs(depends on size) add beef broth not water. Turns out very tender and lots of flavor. Also rub the roast with rosemary and Montreal spice before you start.

A lot of it depends on the quality/cut of your roast....the cheaper=put in crock pot....the finer=cook slowly at high temps in the oven. I suggest www.recipezaar.com for most any recipe-search by title, then rating to see what others think too!

cut roast little slit in it add fresh herbs like time,paparika,garlic to these slits use Broth instead of water (Beef) also add some carrots and onions to Broth, keep at area just below lip of pan,, reduce heat say 400 degrees to 350. use same baking time... check near end see if about 1/2 from edge is browner color not as much pink... cook another 20 minutes should be done, about 1/2 hour from done add some patato's in foil to bake besure to slit potatoes add butter to them!

put a roast in a crock pot, dump a can of cream of mushroom soup on it, a glass of wine and a packet of onion soup mix. Throw in a bay leaf and cook it for bunch of hours.

or just slather rib roast with olive oil, stud with garlic cloves and maybe smear some grey poupon on it an sprinkle with salt and ground black pepper. cook it in the oven. the end.

I use my crock pot (I sound like an old lady!). But the slow cooker seems to keep it tender and juicy. Make sure you season it and put about an inch of water or wine and leave it for at least 6 hours. Do not open the lid for at least 4 hours!!

put the roast in a pan that is deep, fill it half way with water add one pack of onion soup mix put in oven for 4 hours on 350 it will be yummy and it is easy can't go wrong there...:) good luck