My Pot Roast is still Tough!… What went wrong?? – Lauren Groveman (2024)
Hi Lauren:
I bought a 3 1/2 lb bottom round for pot roast. I seared all sides then put it in a stainless steel heavy pot with carrots, celery, onion and aromatics plus I added water about half way and cooked very gently on low for 3 hours and its still not done!!! That was last night.
This morning I took it out of the frig and slowly brought it back to a simmer for another 2 hours and its still tough. HELP
Hope all is well with you and yours… Arlene
Hi, Arlene. So good to hear from you! So sorry, though, that your pot roast stayed tough. There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender. Muscular cuts are also leaner than those less used by the animal and have less connective tissue which is what’s prized in meats to be slow-braised. Connective tissue (which starts out as sinew, gristle, tendons and ligaments) are most abundant in cuts like brisket and chuck (not rump) and it’s the connective tissue that, when it reaches a temp. of 150F just begins to dissolve into gelatin and it’s THIS that helps to create the succulence you’re after. At that point, with continued very gentle “wet” cooking (and with a lid that is very secure) the meat will be on its way to becoming tender (160F is when succulence really starts to happen). Rump will work, eventually, if the meat itself was from a “good specimen.” Often, although a carcass is labeled “choice” or even “prime” by the USDA, this is not always indicative of a particular slab of meat since often the animal is judged in it’s entirety without having it’s individual parts inspected for quality.
Then there’s the slicing… which MUST be done against the grain across the lines of connection within the meat) or your slices will literally fall apart into a stringy mess! When it’s rump, you need to slice the meat very thin in order to not feel the “chew.”
What I always do when making a brisket (which I suggest you do with your rump roast) is to, after it’s initial cooking, let the meat cool to just warm in the sauce, then slice and lay the slices in a baking dish surrounded by the sauce. Then reheat this at 350F until piping hot which will give the individual slices more direct exposure to wet heat. This should help.
So, my suggestion is to, next time, purchase a brisket or chuck roast (for it’s abundance of connective tissue). After cooking, allow the meat plenty of resting time in the hot sauce since this will also allow the meat to continue cooking as it settles down. Slice the meat thin (you can slice brisket thicker, which I personally like) and reheat the slices in the sauce (which actually becomes a timing bonus since you can cook the meat a day or two ahead, leave it sliced in the sauce in the fridge and then bring it close to room temp and reheat fully.
There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.
You may need some sweetness and acidity to bring up the tough meat. Simmer in liquid. Just like for burnt meat, if your meat gets tough and dry then you can simmer it in a little bit of broth for a couple minutes. Don't allow it to overcook again but just allow the liquid to penetrate the meat.
Use a moist cooking environment: Add broth to the pot roast to create and cover with a lid or foil to trap in steam and moisture to prevent the meat from drying out. Cook long enough: If your chuck roast isn't as tender as you like, cook until tender!
Contrary to an already lean and tender piece of meat, which needs a shorter cooking time and dry, high heat, a chuck roast needs to cook for several hours in moist heat. In other words, low & slow to break down fat and tenderize the meat for that fall-apart doneness a good pot roast is known for.
If your crock pot roast is tough, it is possible you didn't use a boneless chuck roast, in which cases some cuts of meat will never become fall-apart tender OR more likely, you did not cook your beef long enough. If your pot roast seems tough, cook on!
So, the best way to avoid tough, dry, chewy roast beef is to watch the cooking temperature. What is the best way to rescue an over cooked, tough beef roast? If you overcook a roast it is going to be dry and crumbly. In order to rescue the meat you've got to get some moisture back into that stuff.
Add your other ingredients and liquids, then set your cooker to “low.” Plan for 6-9 hours of cooking time for your warming slow cooker meal. This long, slow braise breaks down the connective tissue and fat, creating deliciously soft and juicy meat.
Using a slow-cooker appliance or simmering the beef in a skillet with a lid that fits also works for tenderizing cooked beef. Thinly slicing or shredding the beef helps the meat break down faster. Braise or simmer it for at least two hours.
If you cook it too fast, the natural tenderization process won't have time to work its magic. Also, cooking it on high heat will crisp up the outside before the inside of the roast has time to cook thoroughly. Another pro tip for top round roast is to let it rest before slicing it.
It sounds odd, but meat can become dry even when it's cooked in moisture. The most likely cause of this is overcooking. As meat cooks, its muscle fibers shorten in both length and width and eventually squeeze out the juices they normally hold. As you can imagine, this leaves meat dry, and often stringy in texture.
If it's still tough, you will need to cook it longer. The pressure cooking process breaks down tough meat, making it tender. Put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes.
Cut the roast into small chunks if you know it's tough, as this will aid in the softening process [2]. Shred the meat: Another option is to shred the tough beef roast, similar to pulled pork. Wait until the meat is cool, then use your hands to literally rip it apart, going with the grain.
Place the roast on top of the onions and season with the salt and pepper. Add 1/4 cup of the broth or water and bring to a simmer. Cover and simmer on low for 2 hours. Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer.
The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.
The long, slow cook time leaves lean meat, like sirloin, tough and chewy, while tougher cuts, like chuck, break down and become really tender. Follow this tip: When choosing the best meat for beef stew, stick with using chuck meat.
If your roast is tough in the Instant Pot, it likely needs to be cooked longer. Chuck roast will become more tender the longer it cooks, so extra time may be needed. However, you can overcook beef in the Instant Pot, so keep an eye on it if you add extra time.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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