Over the weekend I did my first beef roast. I've done pork shoulders before, and did the beef boneless chuck roast the same way (which may have been my first mistake).
I applied a dry rub and braised the roast, covered, at 250deg F until it reached an internal temp of 190deg F. I removed the roast to a platter to rest and de-fatted the drippings. The first thing I noticed was how watery the drippings were. From a pork roast, they have a thick, jelly-like consistency. The beef drippings were like water, but I wrote that off to a difference between the animals. I knew something was definitely wrong when I started trying to slice the roast. The best word I can use to describe the finished product is "chewy", very chewy.
I'm thinking about trying a different cut or a lower oven temp. Is 190deg F too high? Any ideas?
TIA
I applied a dry rub and braised the roast, covered, at 250deg F until it reached an internal temp of 190deg F. I removed the roast to a platter to rest and de-fatted the drippings. The first thing I noticed was how watery the drippings were. From a pork roast, they have a thick, jelly-like consistency. The beef drippings were like water, but I wrote that off to a difference between the animals. I knew something was definitely wrong when I started trying to slice the roast. The best word I can use to describe the finished product is "chewy", very chewy.
I'm thinking about trying a different cut or a lower oven temp. Is 190deg F too high? Any ideas?
TIA