Help! I need to make a 5lb pot roast and dont want it to dry out

Cafe Society
1

I’m going to be making a pot roast today. I bought a 4.6lb sirloin tip roast for this task.

In my experience beef roasts are finicky bitches and there is nothing worse than an overcooked or dry roast that no amount of gravy could save.

How can I safely cook this thing today without worrying about it drying out in the center? Do I slow cook it like I’m smoking a pork roast, 250ish for 6hrs or something?

Should I sear the outside of this thing? Some sites say it traps the juices but I’m skeptical.

Also, does injecting do any good?

I’m going to start cook this thing in the next couple hours so advice is appreciated!

2

Ok, first of all, a “pot roast” is cooked in liquid, a “roast beef” is cooked dry. Which do you want?

The cut of meat you have is far more suitable for a roast beef than a pot roast. Roast beef is stupidly simple. 20 minutes per pound, 350F. You can pierce it and slide in some garlic if you want. Fat side up, or, if there is no fat side, layer bacon on top.

Done.

For a pot roast you want a cut with more fat and connective tissues, like a chuck roast. You would simmer 4 hours till the meat falls apart. But to reiterate, the cut you’ve chosen isn’t ideal.

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Step 1: bring the roast up to counter temperature before you start roasting it. Putting a big chunk of meat in the oven from the fridge means the outside temps are going to soar while the center is still cold enough to keep milk.

If you buy big cuts from a decent butcher, have them vacu-seal it. When you’re ready to cook, plop it in a sink of warm water about two hours before cooking and let the temperature stabilize at about 65 degrees. The roast will cook much more evenly.

You can use gallon zip-lock bags if you press all the air out and check the seal frequently. You don’t want the meat getting wet.

Searing helps with the flavor more than “sealing” it. Cook at a relatively low temp, 325 or so, and using convection roast if you have it.

4

Interesting… I’m ok with roast beef.

So do I use a thermometer and cook to temp for med rare like any other beef steak I cook?

Sorry, I’m pretty bush league at this.

5

Always cook meat by temperature, not time.

With a large cut, it’s very important to take the meat out of the oven about half an hour before serving to let it stand and let the center temperature continue to rise. I don’t have a table at hand, but you can look one up: for medium-rare, I’d say remove the roast from the oven, tent it and let it stand at about 130-135 center temp.

6

Nitro’s spot on: Carry ~Over cooking is really important to get it Red & Juicy…

Searing: DO do it, but for taste. Need help?

a good adage to remember is that Like Draws Like. So moisture on the outside (like basting with broth) will actually cause more juices to be removed…

A very easy ‘Rub’, and all that you need, is Worcestershire, Kosher Salt, And Fresh Ground Pepper.

What you’re doing is one of the most Fundamental and Important things in all of Cooking, Master it and you’ll be ready to cook thanksgiving Dinner! Details DO count, so i wish you luck. Don’t feel like ANY question is idiotic, please just ask away.

If you’re trying to Impress someone, an easy and classic Sauce to Serve with a Roast is Horseradish Cream, served cold in a small bowl on the side with a spoon.

The simplest way to make it is to buy Prepared Horseradish and fold it into Sour Cream. If you want to get just a little more adventurous, you can make it the way the French do: Whip heavy cream by hand, incorporate the horseradish & S/P, or make your own Creme Fraiche (VERY EASY) and use that as a base. You need a full day for creme fraiche, but i thought i’d mention it for future reference, i’ll give you the how to if you’re interested.

Once you feel Very Comfortable with the Roast, you can begin experimenting with “putting stuff in it” or slicing and flavoring the Fat Cap & tying it just so- but get the basics down first.

The other advice seems Perfect- Sear, Roast, take it out early & let it rest.

There are a Million ways to tell how it’s doing- Feel, temp … you’ll pick it up in time. I’ll go into detail if you’re interested, but it’s usually more info than people want…

Bon Appetit!

7

Do I brush the worschire on the meat then rub the salt and pepper on it?

When I’m searing it do I just heat up the pan really hot and cook it on each side for a minute or 2?

The roast is 4.6lbs FWIW.

8

Brush or Rub it in with your clean hands. Then Rub in the S&P.

If you’re embarking on a new hobby, you may want to invest in a box of Coarse Kosher Salt. Pour a little into a ramekin or small bowl and keep it on your cooking surface while you’re cooking, then discard it. It’s good to FEEL the amount of salt in your hands, instead of using a shaker or spoon.

A Pepper mill for fresh ground pepper is essential, too. The stuff sold pre-ground in the supermarket doesn’t deserve to be called pepper. The little glass mills filled with pepper, sold in the spice Aisle, will do nicely, tho.

Searing it:

if possible, avoid a teflon or coated pan. the fumes are Dangerous. Do you have a Cast Iron Skillet that’s been used and ‘seasoned’? You can Roast in a skillet, too…

This WILL smoke, so use your oven fan or open a window.

Yes. Heat the pan HOT. ad a little Fat or place the Fat Cap down. Does your roast have a Fat cap? it makes a difference.

You’ll sear by allowing it to thoroughly brown, without moving it, on each side/surface, then rolling it to a new side/surface. NOT moving it takes a lot of discipline… It takes as long as it takes to get crusty brown with dark edges. depending on your stove, time will vary GREATLY.

If you have a few carrots, potatoes, or celery stalks, you can use those in your roasting pan to lay the roast on top of to encourage “all around” convection cooking.

9

I’m cooking a pot roast today as well.

Type: Chuck Roast, about 5.5 pounds.
How: Crock pot.
Time: Two hours on high, six hours on low.
Carrots and two large red potatoes (cut up into quarters) line the bottom, followed by the roast. On top two more large red potatoes cut into quarters, more carrots and one and a half large onions sliced thickly. Used a ranch dressing powered mixed with one cup of water and poured over everything.

I’ll let you know after supper, but I can tell you it will be great since I’ve done this many times.

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I ended up switching to a roast beef after the advice from above. It’s in the oven right now.

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Let us know how it went!

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Well I got the pan way too hot before I seared it and the oil started burning and I started over. Basically just used salt and pepper, seared it and put it in the over at 370 and it took about an hour and a half to cook. I was checking it with a thermometer but over shot my goal temp by 15 deg or so so it was medium to medium well on the outside. We had french dips and they came out really good. Would have preferred rarer meat but it was still juicy and pink. Thanks for the tips!

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Sorry it wasn’t perfect for you… but it’ll get easier! VERY glad it was edible, juicy, pink. That’s actually a WIN!

it’s practically impossible to get a Pan too hot for searing… but EASY to get the fat too hot.

always add the fat just just just before/as you’re adding your food. and just a little at a time or to get the ball rolling.

Here’s a great chart for the Smoke points of various fats… it seems like a good site for science minded folk…

14

Mine was tender, juicy and full of flavor.