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A roast is too large for a marinade to penetrate to reduce it to a paste. That being said, the outside would be definitely very soft if you leave it in long enough. A thin slice of beef will illustrate this effect better, as it would break down to very small chunks.


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Pineapple contains Bromelain, which is "one of the most popular proteases to use for meat tenderizing." Since it's sold as a meat tenderizer, I'd say it really just depends on how long you marinate with it -- it's possible to over-tenderize something. This warns about over marinating, and mentions recommended times: The same process that tenderizes ...



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