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Originally Posted by FredMitchell
Learn to cook sous vide. I favor the Sous Vide Supreme with ten years of trouble-free service. The "stick circulators" are cheaper, but have moving parts that can fail and they make some noise in use. Great steaks however you like them. The same for any meat, including cuts like chuck steak which requires a good 48-72 hour cook to be tender, yet still cooked rare to medium rare. The beauty of it is that you will always end up with your protein cooked to exactly what you wanted and it is not time sensitive, so you take out the meat and give it a 60-120 second sear when everything else in your meal is ready.
Google "sous vide" to learn more. If you go that route, it is hard to beat Jason Logsdon's "Modernist Cooking Sous Vide" for learning and guidance.
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We use sous vide with a lot of success with steaks and pork. But we tried a roast only once because it was not at all tender, in fact it was leather. It has been a while, but if I remember correctly, I think it was a rump roast, about 3 pounds.
I am going to look up Jason Logsdon as you recommended, but meanwhile what is the secret to getting a tender roast with sous vide?
We think we did not leave it in long enough, but I want to know more before trying again because I don’t want to mess up a roast twice.
Boomer