To cover or not to cover...

[Pa. Hiker]

I've been working on making some of my own creations lately, some worked out some didn't, that's life. When reviewing different recipes for ideas something bugged me: roasting. Some recipes call for the roast (beef or pork) to be covered, some call for covering towards the end, others call for it to be cooked uncovered, and still others don't say anything on the subject at all.

Is there a guideline as to when to cover, or even if to cover, a roast? Are some types of roasts to be cooked covered, while others are not?

Same question when cooking in a skillet, under what circumstances would I want to cover the dish versus leaving it uncovered?

[chia]

if it's a pot roast or any type of dish that is braised in liquid and slow cooked, you should cover it.
if it's a roast beef you should roast it uncovered. if it is cooked dry in a pan without added liquid, quickly (like a stir fry) you should cook uncovered.

[Pa. Hiker]

What about a pork roast? Is that the same as a beef roast?

[Felix4067]

Basically, all roasts are created equal. I tend to cover if I'm baking with liquid and vegetables, and not if I'm just baking. Unless the top starts getting too done before the rest of it is cooked completely, then I'll throw a cover on it so it doesn't burn.

[Nancygirl]

Hello. Generally I treat the two the same, although pork without a bone can dry out much quicker, and of course you don't want pork rare! I might also add that cooking foods with liquid, either added by you or coming from the food can do a couple of things. It can steam meat instead of searing, so you would want leave it uncovered, it can steam veggies, so you may want it covered. It can thicken sauces if the lid is off, or thin them if the condensation is allowed to form on the lid and drip back in. It's really a matter of case by case. Aren't you glad you Zaar?

[Zeldaz]

Roasting is cooking something in a dry heat, if it is covered it starts steaming, not roasting. Covering something that's getting too brown is fine, but it should not be covered for the duration of the cooking time. Braised items should have a cover, as too much liquid can evaporate.

[Pa. Hiker]

Ok, what would provide a tender roast on an eye-of-round?

[Zeldaz]

Not overcooking it is the secret.

Randy’s Most Excellent Roast Eye of Round
Serves 6 to 8
INGREDIENTS:
• 1 TBSP butter, room temperature
• 1 TBSP chili powder
• slivers of garlic to taste
• 2 ½ to 3 pounds beef eye of round roast
PREPARATION:
In a small bowl combine butter and chili powder. Insert slivers of into small incisions in beef roast. Spread butter mixture over roast (pat meat dry first, or butter won’t stick), coating thoroughly on all sides. Place meat on rack in a shallow roasting pan. Roast at 450°, uncovered, for 20 minutes. Shut off oven, leave in for 20 min./lb. DO NOT OPEN OVEN DOOR! Remove roast from oven, cover loosely with foil, and let stand for 10 minutes before slicing thinly for serving.

[Pa. Hiker]

Thanks, but I'm not looking for a recipe, but technique.

[Zeldaz]

The technique is in the recipe. The rub has nothing to do with it. Temperature and timing will prevent overcooking.

[Pa. Hiker]

Zeldaz wrote:
The technique is in the recipe. The rub has nothing to do with it. Temperature and timing will prevent overcooking.

Sorry, what I meant was learning the reasoning behind when you cover and when you don't.

How does it affect the meat if you roast covered vs. uncovered?

When do you do which?

[SarasotaCook]

It is truly recipe dependent for me

I may have a slow cooked roast and I may have one with a crust.
I may have one done in the crock pot

I may do it with a gravy or without
Same with chicken, turkey, pork

I don't treat any meat the same. It depends totally on the recipe.

I have made a beef roast seared and then uncovered, I did the same meat in my crock, with liquid and of course covered and then in the oven with a onion sauce.
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Covering, keeps the moisture in, therfore almost a steaming effect and tons of moisture

Cooking it uncovered, the liquid will tend to evaporate

Long and slow meats, I tend to cover in liquid and let it just simmer away

But again, the recipe is really determines how you cook something.
Chicken in the oven covered, uncovered, braised long in a broth or liquid, sauteed with a sauce.

So all different for me. But keeping liquid in, lid on, lid off liquid will reduce

FYI, braised potatoes, I cook baby reds in a broth and wine with herbs ... lid on. After tender I remove the lid, liquid reduces, potatoes brown. Just depends.