> wrote in message
ups.com...
>
> elaine wrote:
> > As per instructions, I made a dry spicy rub which I coated the blade
> roast
> > with and let sit in the fridge overnight. Seared the roast for a
> couple of
> > minutes on each side, then removed from heat. Fried up some onions
> and
> > celery, added a little bit of red wine, brown sugar and garlic. Put
> them in
> > a roasting pan below the roast. Cooking at 300 degrees, this was
> supposed
> > to be ready in 3 hours.
> >
> > It's now been 4 hours - the roast is tough, tough, tough. Now if I
> kept it
> > in for another 3 hours or even perhaps turn the oven off and leave
> overnight
> > will it become more tender?
>
> You didn't mention whether you covered the roast (or how big the roast
> is, to gauge cooking time). My experience with the tougher cuts of
> meat used for pot roast, esp cuts from the shoulder, is that tightly
> covering the roasting pan is essential to break down the tough fibers.
> That and at least 1 cup of liquid (or even a little more), whether the
> liquid is wine, stock, etc. to generate steam and have the basis of a
> sauce or gravy.
>
> You may be able to rescue your roast, altho it may taste like a big
> piece of stew meat. I'd add liquid, wine or stock, until you have
> about 1.5 cups, then -tightly- cover/seal the roasting pan and let it
> cook for about an hour more. Test for tenderness and if still tough
> cook for about an hour more. If still tough after that....I really
> don't know what to suggest, except maybe turning the meat into a stew.
>
> Mac

Sorry, yes I covered it tightly and there's tons of juice in there. Thanks.
E.