Dry roast beef

[Jezzabelle]

I bought two joints of "Irish roasting beef" cheap on Christmas eve. I have cooked one according to pack instructions, (roast for one hour) and had it pink as that's how I like it.

It was very chewy. I have the second joint in the freezer. Any suggestions for how to make it edible please?!

Did you let it rest after it came out of the oven? IME that's the one thing that makes a difference between chewy and tender. If it was cooked for one hour I would let it rest for around 20 minutes, covered in foil.

Although I would be a bit suspicious about something describing itself generically as 'roasting beef' without being specific about what type of joint it was

I'd pot roast it in liquid with veg.

Slow cooker.

Pull it, then slow cook it. In wine.

do you mean awhole new dish or how to save it as a raost?

Thanks for all the suggestions. I'm happy with anything that makes it edible Kateandme! I think slow roasting in liquid sounds like the safest bet. I love the sound of using wine but I fear my children would object!

I might if you don't mind not roasting it cutting to strip form and coating in cornflour and doing something like a curry or a quick flashing stir fry with green beans and beef black bean sauce.
cutting into chunks and making stew and dumplings is another option.

this beef in Barolo is a lovely beef in wine dish.

If possible, I only buy certain cuts for roasting - sirloin or rib if feeling flush, top rump (not top side!) if not.