Beef Round Roast

Store raw beef roast in its original packaging or tightly wrapped in plastic wrap and then foil. Once cooked, store leftovers in an airtight container.

Braise or slow-cook round roast with liquid to break down the connective tissues and make it tender.

Marinating the roast beforehand can help improve flavor and tenderness.

Slice the cooked roast against the grain for the most tender bite.

A meat thermometer is your best friend for ensuring it's cooked to your desired doneness.

Mashed potatoes

Roasted root vegetables (carrots, potatoes, parsnips)

Gravy

Horseradish sauce

Onions and garlic

Cooking round roast too quickly at high heat, which can result in a tough, dry roast.

Slicing the roast with the grain, making it harder to chew.

Not allowing the roast to rest after cooking, which causes juices to escape and result in a drier finished product.