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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.


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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