How can I dry roast poor quality beef?

The secret to good roasting is probably not to use too much heat. Either use a meat pan with slots to drain dippings into a pan below, or a short roasting rack to get the meat up off of the bottom of the pan so any drippings (for gravy) do not suck the moisture out of the meat. Roast at 325 degrees F (160-165 C) until desired temperature (at least 145 F or 63 C). Overcooking or cooking at too high of a temperature can make it dry. If it has no fat maybe wrapping some bacon over it would help seal in the juices and add flavor.

None of these cuts will come out nice if you dry roast them. And that is just the nature of the cut of meat.

The better quality beef is expensive, and if it goes back on the grocer, his loss is much greater. As much as TWICE as much. Dry-roast-quality beef (prime rib roast of beef) can cost $25-30 a kg down south in Edmonton AB.

Second-best for dry roasting is cross-rib .. less expensive but also less-tender. Not leathery though, with good flavor.

The best cheap wet-cooking meat is blade steak and blade roast. NOT as leathery as sirloin or round, with a LOT more flavor to it.

Yeah, my second husband and his wife lived in the Yukon back-woods for 10 years. They ate a lot of moose.

I would buy the sirloin tip, I was a chef and I am from Canada, it is not easy to keep it wet/moist, lower slower heat, not using a temperature over a long time, marinating to can do the same, dry it off sear and roast it slower, I did roast for 5-12 hours at 200 d F, the were like butter...

Buy a slicer. I routinely roast eye of round and sometimes sirloin tip in the oven at 350° F. I use a meat thermometer and take it out of the oven when the internal temperature in the very center of the roast reaches 129°F.

I use an electric knife to cut thin slices when I serve the beef hot, but chill the leftovers and slice them paper thin on a slicer. These thin slices are great for stir fry, serving on a roast beef salad (Caesar Dressing) and for rare roast beef sandwiches.

We have even hosted dinner parties where the entrees were cold (room temperature) boiled shrimp and cold rare roast beef with remoulade sauce.

simmer tougher cuts of beef in tea for an hour or two, remove to rack to roast normally and sprinkle with seasonings of choice. The thing is he is ordering the less desirable cuts of beef to save costs of getting the higher cuts! He has probably had to feed the dogs the higher cost cuts and doesn't like it, so gets only the poorer cuts.

People in my house have a tendency to get out the more tender cuts when it is their turn to cook as it is easier to get praise for the meal. This leaves the tougher cuts for me to deal with. I use tea as the tannin in it is a natural tenderizer and doesn't flavor the meat as coffee would. It also tenderizes!

It isn't the quality of the beef, it is probably grade A or whatever is tops in Canada, it is just the tougher cuts are less expensive for the merchant to get in and try to keep fresh before it spoils.

I'd recommend putting it in a slow cooker or crock pot. It keeps it nice and moist, and the sauce or stew you have it in will boost flavor. You can then eat the beef as is with a side of potatoes/rice/whatever, or use the shredded meat for burritos/tacos/sandwiches/stroganoff/etc.

this site lists other ways http://www.wisebread.com/25-easy-ways-to-make-chea...

but! slow and steady in lots of sauce is basically the key :)

You could try slow cooking it initially, and then just give it half an hour conventionally to try and get the texture you are after (check it every 5-10 mins)

Tenderize the heal out of it by piercing it many many many times.