Mock tender roast is also known as chuck eye, chuck filet, medallion pot roast and Scotch tender, according to the Texas Beef Council. The roast is called a mock tender because it is similar in appearance to a beef tenderloin; beef tenderloin is widely regarded as one of the most tender cuts of beef. Mock tender is a tougher roast that must be prepared differently than actual tenderloin. Stewing is often effective when the mock tender is cubed or cut into steaks; roasting might result in tough, chewy meat. Braising is typically considered the easiest and most effective approach.
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Preheat a skillet or Dutch oven to high heat. Add a small amount of oil to the bottom of the pan.
Place the mock tender roast in the skillet and brown it on all sides, searing the exterior of the meat.
Add 1/2 c. braising fluid to the skillet or Dutch oven. The fluid might consist of water, broth, juice, wine or beer, depending on your desired flavor. Place the lid on the container and reduce the heat to a simmer.
Simmer the roast until it is tender. The Texas Beef Council recommends cooking a roast weighing between 3.5 and 5 lbs for 3.5 to 4.5 hours.