How to Fix a Dried-Out Roast

Overcooking a roast at high temperatures for a long period of time will yield a dry, tough and stringy roast. As a roast is a generally dry cut of meat to begin with, cooking it without sufficient liquid for too long can leave you with a nearly inedible piece of meat. By thinking fast and using some of the juices from the pan, however, you can revive your dried-out roast to something more presentable in only a few minutes.

An overhead view of beef roast slices and drippings on a cutting board. (Image: Acronycal/iStock/Getty Images)

Step 1

Remove the roast from its pan and place it onto a cutting board. Carefully slice the meat as thinly as possible.

Step 2

Arrange the meat slices along the bottom of a casserole dish.

Step 3

Transfer the roast pan drippings to a saucepan and add 2 cups chicken, beef or vegetable stock.

Step 4

Bring the mixture to a boil and remove it from the heat.

Step 5

Pour the drippings and stock over the thinly sliced roast in the casserole dish.

Step 6

Cover the dish with foil and place into an oven heated to 250 to 300 degrees Fahrenheit for five to 10 minutes.

Step 7

Taste the meat to ensure that it is more juicy and tender before serving; otherwise, allow the meat to sit in the juice for a few more minutes.

Things You'll Need

  • Cutting board

  • Pan drippings

  • Casserole dish

  • Stock

  • Foil

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