Cooking tips for absolutely delicious, fall apart tender beef roast every time

Everyone loves a delicious, fall apart roast, and the secret to having a fall apart roast every time, isn’t all that secret. There are 4 primary ingredients for a fall apart tender roast, salt, acid, fat, and heat. Keep reading for the details of each.

First up salt. Salt is key for enhancing flavor and breaking the tough fibers down. Ideally, you would soak the tough roast in salt water overnight. Do I often do this? Nope. I just salt all over the roast after I pull it out of the freezer and put it into the crock pot. I can cheat this one a bit, because I make sure the other key ingredients are incorporated.

Next the acid. Now keep in mind acid foods are anything under a pH of 7. This is not like batter acid. Please don’t put that on your food. There are many foods that we consume regularly that are acidic. Some examples include tomatoes, apple cider vinegar, coffee, soy sauce, and citrus fruits. Add one of these to your roast. The amount will depend on which one you choose.

Third fat. Roasts tend to be lean, if they have no fat, add a bit of fat in the form of tallow, lard, butter, or even a bit of bone broth. If the roast has a bit of fat cover and or marbling, you can skip adding the extra fat.

Finally heat. Unlike with steak where there is plenty of marbling and is already tender, and can grill at high temperatures, roasts need low and slow. Especially if it is a lower grade quality roast. For details on the beef grades read this blog.

My favorite way to cook a roast is in a crock pot. Most people will recommend thawing your roast out. Truth is I never remember to pull it out. Yes, you will have to cook the roast a bit longer, but you will still have a delicious roast. In general, for lunch, put frozen roast on the night before on low. For supper, start the roast at breakfast on low. This is about 10-12 hours of low temperature cooking.

Now to put it all together for a roast no matter the quality. Add salt, and make sure the recipe has some kind of acid. Make sure there is some fat on the roast. If there aren’t, add some. Finally cook the roast low and slow for at least 6-8 hours thawed or 10-12 from frozen.

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