Question

[kayes]

Does anyone have any insight on how to get that tender texture found in commercial roast beef cold cuts?

[Grouperman941]

Does anyone have any insight on how to get that tender texture found in commercial roast beef cold cuts?

Not sure what you mean. The eye rounds I do are just about as tender as any of the commercial product I have bought. Sometimes moreso. I suspect using better cuts of meat (like the recipe in this thread) would make softer cold cuts. Maybe cure softens it up, but I'd think that alters the flavor.

[renoman]

Cook it LONG and SLOW. The Bradley is a perfect tool for this as most ovens and BBQs don't go much lower than 225. Cook a five pound roast at 175 for 4 hours and 200 for 3 hours. You will be surprised how tender they will be. Use a good meat thermometer to make sure you are taking it out at no more than 135 IT. I got my Bradley specifically for making sausage and slow cooking beef roasts and it does this very well. I might add that I have a second element and PID to keep the temps almost exact.

[Caneyscud]

The chefs in the know will cook at a very low temp as already been said.  You can make a roast be juicy in the center by searing first and then cooking at a high temp 400-500 for a brief time them finishing at a lower temp.  But what you get is a graded product from overcooked on the outside to almost rare in the center.  To get the entire meat to be medium rare - cook at a low temp and reverse sear if you must.