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I bought chuck roast beef from the store but when I cooked it for my beef noodle soup, it was a little hard.

My mom told me sometimes adding salt will suck out the water amd make it hard. I'm not sure if this was the reason why though.

Are there any key things to keep in mind when cooking beef to keep it soft?

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marked as duplicate by SAJ14SAJ, ElendilTheTall, rumtscho Sep 29 '13 at 12:13

This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.

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While the phrasing of the question was somewhat different, please see cooking.stackexchange.com/questions/36854/… which discusses keeping steak moist (which is usually another way of perceiving soft in foods); the answer is general to meat and not just steak. Chuck is a low and slow cut that responds well to techniques like braising and barbecue. However, there is no single answer for all beef. –  SAJ14SAJ Sep 29 '13 at 4:09
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...and Tough roast.. what's going wrong? and probably a few more. Basically the answer is always the same, get good meat and don't overcook it. –  Aaronut Sep 29 '13 at 6:07
    
thanks for the redirect! sorry I couldn't find that question –  aug Sep 29 '13 at 8:01

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