My beef roast is dry on top and soggy on the bottom, how to correct it?
When I put a lamb roast on, I rub it in salt, put a few dabs of garlic and pour two glasses of red wine in, and leave it in the slow cooker for 8 hours. Everyone who has never tried this before says it is the most amazing lamb roast they've ever tasted. People who have tasted this before, say this is the 'standard' way to do a lamb roast. (assume 2kg leg of lamb).
When I try the equivalent with a beef roast (2kg leg, rub in salt, 2 glasses of red wine, leave to roast for eight hours) the result is ok, but leaves something to be desired. The result is a little dry on top, and soggy at the bottom. I feel like there is a 'standard' way to cook a beef roast that I'm missing. (My mother suggested perhaps it needed some beef stock).
Best Answer
Lamb meat is tougher and more fatty than your typical beef roast. 2 cups of red wine is a lot of acidic liquid and that can eat away at the meat as to tenderize it.
Your mother may be right, some beef stock to thin out the alcohol may in fact do the trick. Also, rotating the roast would be a good idea as well since a beef roast will dry out at the top because it's not as fatty as lamb. I would typically rotate my roast every now and again if I'm not using an electric rotisserie. I definitely recommend an electric rotisserie for beef roasts.
Pictures about "My beef roast is dry on top and soggy on the bottom, how to correct it?"
How do you salvage an overcooked roast?
Whether you overcooked your steaks or a roast, dried-out beef isn't a favorite of anyone. For steak, slice it up, and soak it overnight in your favorite marinade. Use it in wraps, soups, shepherd's pie or pastas. For roasts, place it in the slow cooker with barbecue sauce, and cook on low for a few hours.How do you salvage a dry roast?
Fix a Dried-Out RoastHow do you salvage a tough roast beef?
Overcooked Pot RoastMoistening the sliced beef with broth or some of its pan juices will help, especially if the pan juices still contain some of their fat. Alternatively, slice the beef as thinly as you can manage and serve it with more than the usual quantity of sauce or gravy.Why did my roast turn out mushy?
However, the muscle fibers in the meat do the opposite when cooked in moist heat; they shrink and become tougher. The higher the temperature, the more they shrink. All in all, you could end up with a mushy or tough pot roast if you cook it too long.Slow Cooking 101: How to Fix a Dry Pot Roast
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Horizon Content, Polina Tankilevitch, Olga Lioncat, Dids