The Braising Pot

• In most cases, you'll choose a tough roast, such as a chuck roast, top round, bottom round, rump roast or brisket. Don't worry, though. What these roasts lack in tenderness, they make up for with robust beefy flavor and an economical price tag. Your cooking method is what makes them fall-apart tender. To cook these roasts, you must braise them slowly in liquid. Braise them in the oven for 2 to 3 hours, or in the slow cooker on the low setting for 6 to 8 hours. When done, the roast will be fork-tender and a meat thermometer inserted in the center will read 185 to 190 degrees Fahrenheit. Although not completely mandatory, it's a good idea to brown the roast before you braise it. Brown the roast in a Dutch oven or skillet on the stove top with a bit of oil. Turn the roast so each side gets brown. This extra step adds flavor and also seals in moisture for a juicier roast.

The Seasonings

• A low and slow cooking method is the most predictable method for making tender roasts, but the seasonings and liquids you use can make a difference too. Remove the roast from its packaging a day or two before you plan to cook it. Salt the roast generously and cover it with plastic wrap. Refrigerate it again. Salting the meat ahead of time allows the salt to permeate deep into the roast, contributing both moisture and flavor to the meat. Use a savory braising liquid, such as beef broth or red wine, and don't allow the pot to run dry. But you shouldn't submerge the roast completely either. Instead, add just enough liquid to the pot to partially cover the roast --halfway to two-thirds up the sides of the roast.

Give It a Rest

• When the roast reaches about 185 to 190 F, remove it from the braising pot or slow cooker and set it on a carving platter. Place the roast in a draft-free place and let it rest for 20 to 30 minutes. You can cover it loosely with foil if you like. This resting period allows the juices to redistribute evenly in the roast, which makes it more tender and easier to slice.

Exceptions to the Rule

• Some roasts are naturally tender with almost no help from you. These roasts typically come from the loin portion of the steer, which is high on the back. The reason these cuts are so tender is that they were worked very little, as opposed to the muscles in the legs or chest. The tenderloin or prime rib are two naturally tender roasts, and you'll pay a premium price for them, especially if you buy a cut labeled "prime" or "choice" grade, which indicates that the meat has a high level of marbling. Unlike tougher cuts of meat, these roasts don't need long, slow cooking, which can actually toughen them. Instead, cook them at 275 degrees Fahrenheit, for 45 minutes to 2 hours, depending on the size of the roast, or until a thermometer inserted in the center of the meat registers 125 to 130 F. This temperature is lower than the 145 F recommended by the U.S. Department of Agriculture as the minimum safe cooking temperature for beef. You can cook these roasts to 145 F, but they won't be quite as tender.