I've never had a tough roast on my 50 years of cooking! Regardless of the cut!

After I lightly oil my roasting pan I place my roast in it and turn to coat lightly with the oil. Season, cover and 350*. I watch my roasts - if liquid is needed I add some - if too much is accumulating, I remove the cover and take out some of the juices and save in the fridge for making gravy. I remove the cover for the last 30 minutes or so for a nice browning - all depending on the roast and the size.

You can sear to seal in the juices if you want and then roast or place in the crockpot.

Crockpot cooking is nice - it can also make your meat stringy - depending on the cut.

Just be patient and it will turn out for you.

I find that searing the meat also holds the roast together when it is finished (slow cooking). If your tired of the roast falling apart when you try to take it out of the pan, try searing it next time.

Well I am back! With good news! Made a very tasty pork roast using that thermometer.
I never made a pork roast that actually had flavor. Or had juices running out of it! I also made a turkey meatloaf and was able to take it out at the right time. Oh, what was I doing all these years? :confused: My husband really enjoyed that meal and I got tons of hugs and kisses afterwards. LOL! Thank you all for your help! I am making a list of meats to try again. Especially slow roating a portk. Yum!

I tried slow baking a pork roast in the oven. I used the butt portion and put it in a covered roasting pan with a little water and baked at 250 degrees. I was surprised that my roast reached 170 degrees in 2 hours. I though this roast would roast longer. The meat is cooked, I can stick a fork in it but it isn't for tender? Should this meat roast to a higher temperature? If so, won't the meat get dry inside? Do you think I can make this blob of meat fork tender now?

thanks all!
Liz

It wont get dry provided you keep liquid in the pan. After about 5 hours, it will be VERY tender.