How to make a dry tough beef roast?

[Poddi]

I've never made roast beef before and just decided to try it. Apparently my DH doesn't like tender moist roast beef at all. He likes all his meat well done and dry. I've read many recipes that are all aimed to keep the beef tender and not dry. Should I just ignore those tips and cook it with a higher heat? Or is there some tricks to make dry roast yummy as well? (I personally like anywhere from medium rare to over done so I don't really care.) What cuts would be best for making non-tender beef?

[lil_earthmomma]

*shudder* I can't eat dry meat. I gag.

So, with that in mind, let me tell you how my mother cooks a roast, because oh my lord is it dry! Sawdust dry. Blech.

To dry out your roast cook it for an extra hour or even two. Make sure it isn't burning, you can even turn down the temp and let it go for 3 extra ours if you prefer.

Then, slice the meat and stick it back in the oven if it's still somehow juicy.

For flavor, I love horseradish... I like to take greek yogurt and some horseradish and purple onion and garlic powder, pepper and a dash of salt and mix it all together.

[CrunchyChristianMama]

Crockpot, all day long. Make sure there's plenty of liquid in there so that it doesn't burn, but it will good and overcooked. Leave it on low all day so that it cooks all the way through, then the last hour or two turn it up to high and that should dry it out. I can't imagine actually wanting it that way, but I'm also married to a man who thinks a steak is plenty cooked after it's been passed quickly over a candle.

[AndrewsMother]

Cook the roast as you would normally would, just longer. Don't change the temp, just increase the dook time. When center is 160 F take the roast out of the oven. Let is sit for about 20 minutes. Slice it and if it is not dry enough stil it back in the oven for another 10 to 20 minutes or until dead.

[notjustmamie]

I would cook it so it's juicy and tender and tell DH to put his in the microwave or a frying pan to dry it out. I'm kinda mean that way, though.

[Poddi]

Thanks for the tips! I cooked it in crockpot on high for a few hours. It was very stiff and well done. I personally think it's like a hunk of wood, but DH and DS thought it's so yummy they each had 4 helpings of it. Next time I'll try to cook it on low all day so hopefully it'll be a bit softer. Lucky for him that I will eat over-cooked meat as well. Once I had a steak in a restaurant that's frozen in the middle, I think I've been turned off by rare steaks since then.

[lil_earthmomma]

Originally Posted by Poddi

Thanks for the tips! I cooked it in crockpot on high for a few hours. It was very stiff and well done. I personally think it's like a hunk of wood, but DH and DS thought it's so yummy they each had 4 helpings of it. Next time I'll try to cook it on low all day so hopefully it'll be a bit softer. Lucky for him that I will eat over-cooked meat as well. Once I had a steak in a restaurant that's frozen in the middle, I think I've been turned off by rare steaks since then.

For your meat, I would slice it and simmer on low in gravy or other sauce.

[flapjack]

Go for joints that are kind of triangular in shape. Give him from the thin end, you eat from the thick end. Job done