Salt trick made my cheap chuck roast taste like prime rib

I was always told not to salt meat before slow cooking because it draws out moisture. But I saw this old granny on a youtube video say to salt the roast heavily and let it sit for 30 minutes before browning. I tried it last Tuesday with a $7 chuck roast from Aldi and it came out so tender and flavorful that my husband asked if I bought expensive meat. The salt really changes the texture somehow. Has anyone else tried salting beforehand or is that just a myth?

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holly632mo ago

That dry brine trick is legit, been doing it for years.

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rowangonzalez2mo ago

Three days on the counter after a dry brine is a whole different level. My brother tried that once and his turkey came out so dry we joked it was jerky. @holly63, I bet you swear by that method though. I've done 24 hours max and always get nervous pushing it further. What temp do you keep your kitchen for that long of a dry brine?

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