It’s been said that basting a cut of meat as it roasts produces a tender roast, compared to one that has not been basted. Here’s the reason why: when you baste a roast, you are occasionally opening and closing the oven door, right? This lowers the oven’s temperature, which slows down the cooking process. And as we all know, the lower and slower a roast is cooked, the more tender it will be.
Remember, tender take time!