Where does the juice go??

mollyshark

I have 3 more roasts left in my freezer. I think they are bottom round (maybe top round...some kind of round). It was a buy one, get one free festival...so I did. Did one yesterday with some rub of some sort and stuck it standing in a dish with a couple inches of reconstituted dried chipotles and some wine. Smelled like heaven cooking and took it out at 140. When I cut it open, it was juicy and lovely. Within about 5 minutes of sitting on a dish in slices, it looked like I had cooked it to about 300 degrees! There wasn't a bit of pink or an ounce of juice. [p]This is a VERY lean roast. No marbling to speak of other than one little group running near the top. Where did the juice go? Where ever it went, it hijacked a lot of flavor with it. Some of the juice ran out on the platter and I could reclaim a little, but the meat got tougher as I ate it. Is the lack of marbling in this kind of roast the reason it can't retain juice and flavor at all? Would it be better to undercook it like mad? Or just cut it into chunks and use it in a stew![p]mShark

Unknown

MollyShark,
if you truly want a good beef roast cook a top sirloin roast, the rounds..( top, bottom, or eye of rounds are quite tough unless your braising them)

Smokey

MollyShark,[p]Just a thought, but allowing the roast to rest afer the cook, allows alot of the juices to settle back into the roast. Also, I usually pull things off the egg when it's 5 degree below the final desired temp. After a 3-5 minute rest, temp seems to reach the desired temp!;[p]Smokey

Poncho

MollyShark,
"Very lean roast" may be a clue. The "juice" comes from fat. No fat, no juice. Look for meat that is more marbled.

Porkchop

smokey is right! you want to do both
1) pull roast 5 degrees early
2) let it rest at least 10 minutes before carving to allow juices to settle back into the meat[p]yeah, both top and bottom round are real lean and can dry out. go "thin to win" by carving this as thin as you can get it (think arby's!) round is great cold for roast beef. next time, roast 2, serve one hot for dinner and wrap the other in foil and carve cold the next day. contrast and compare![p]also, top round makes great jerky![p]