[Marie-Eve]

Hi! I bought 3 beef roasts on sale, but they are quite dry because not much fat on this meat.

I tried slow cooking one in the crock pot with broth and plenty of seasoning but it turned out dry and bland.

How could I cook the next one so it tasty?

I have crock pot, cast iron and oven.

Thank you

[Alexia]

I throw butter in with my meat if it doesn’t have enough fat on it.

[Diana]

Try the Mississippi roast. That has a cube of butter on top of it. Along with a packet of au jus and dry Ranch dressing. Then top with pepperoncino’s. So good and tender.

[Shelly]

I only do chuck roasts. I have the best luck with them. Can do all day in the crock pot, low and slow in the oven (250⁰F for at least six hours), or Instant Pot 90 mins. I usually switch off between oven and IP depending on how much time I have.

They’re both great!

[Lynn]

Sear first to lock juices.

[Sonya]

Get a pork roast of equal size and cook them together. Pork gives the necessary fat to keep the beef moist and beef gives flavor to the pork. Crock pot or oven, you must add some broth or stock to keep it moist, and use a tight fitting lid to hold steam in.

Lots of onion will also help with moisture.

[Betty]

Use Dr Pepper or coke instead of water in your crockpot and cook it on low.

[Kellie]

I always salt and brown the outside in a hot pan in some oil or butter then cover the pot and bake low and slow for a couple of hours. You can add broth and veggies to the pot before baking.

[Linda]

Sear in butter or oil then braise in your cast iron (covered) for 2-3 hrs.
Your liquid could be herbed red wine & beef broth
Or can of mushroom soup & beef broth
Or anything else that sounds good you.

[Judy]

I had a similar issue with venison. Got a meat grinder and turned it into ground meat. I had absolutely no luck roasting or braising. But ground up, we can use it. Another idea may be to cut it up for stew.

[Debra]

I have the best luck sticking them in a crockpot with no additional liquid added. Top with onion soup mix and cook on low. If theres really no fat, add some butter or bacon grease. Add water or broth only at the end to make a gravy.

[Diana]

1 package brown gravey mix
1 package of ranch dry dressing mix
1 package of good seasons Italian drsg mix
1 cup of water
2 or 3 lb roast
Mix the packages w the water and toss on roast in crock pot
Cook on low for 8 hours
AMAZING, meat just falls apart

[Nicki]

The manner of cooking depends upon the cut of meat. I’m assuming you bought bottom round roast?

If so, sear every exposed side of the meat in a hot pan, this locks in the juices, then slow roast in the oven. Make sure you rest the meat for 15 mins before slicing. Or cut it into 3/4″slices while raw, pound it out to tenderize, then dredge it and make chicken fried steak.

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[Whitney]

That variety goes in the oven! Think like prime rib. We throw it in a round casserole dish, uncovered. Use a meat thermometer to keep from overcooking. It doesn’t take long. We do salt and pepper. Slice it thin and enjoy!

[Michele]

Ok marinate in Italian dressing overnight or orange juice then sear in a pan , put in slow cooker . that brown left in the pan is the flavour so add onions to pan and fry in a little oil once browned too add broth to pan to loosen all that yummy flavour , be sure not to burn it . Pour this into your crock pot or roasting pan too . Have you considered slicing into steaks to bbq , in cubes for stewing . I use electric knife ti make thin slices

[Chelle]

Cook it rare and slice it thin to make your own roast beef cold cuts.

Or crock pot it until you can shred it with two forks and sauce it up.

I disagree with drowning it in butter because the cost of the butter takes away the bargain on the beef purchase.

[Caitlin]

Place it in crock pot with pickled veggies ( juice too) two halved onions, a packet of au jus seasoning, a packet of onions soup. Place a stick of butter on top (no broth) and let cook high for 6 hours low for 2.

[Annabelle]

Mix one can of cream of mushroom soup with one pack of Lipton recipe secrets onion soup. Add a bit of water, mix, and dump on top of your roast in crockpot. Cook on low 5-6 hours, or longer depending on size.

[Dianne]

Other than a pot roast in the slow cooker, or stew, I have a meat injector needle that I will use to make cheaper cuts better.

Leftover melted bacon fat with garlic and paprika injected into the meat before roasting or BBQing does amazing things!

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[Sandy]

Are they thick enough to butterfly open 3x and stuff with onion, mushrooms & bell pepper tie with baking string cover with cream of onion/mushroom soup and bake low 2 to 3 hrs.

[MiMi]

Sear the outside on both sides in a hot pan of melted butter. Then place in a deep dish roaster. There should be a 1/2 cup of water and 2 beef bouiliion cups with the butter drippings in the roaster with it. Then cook on 325 tight covered with aluminum foil and lid for 2 1/2 hours then remove the foli and let brown for another 30-45 minutes.

Low and slow with butter ( added fat) helps a lean beef not to dry out.

[MiMi]

Sear the outside on both sides in a hot pan of melted butter. Then place in a deep dish roaster. There should be a 1/2 cup of water and 2 beef bouiliion cups with the butter drippings in the roaster with it. Then cook on 325 tight covered with aluminum foil and lid for 2 1/2 hours then remove the foli and let brown for another 30-45 minutes.

Low and slow with butter ( added fat) helps a lean beef not to dry out.

[Author]

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