"elaine" > wrote in message
...
> 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?
>
> Elaine (whose supper plans are now meat pies).

Add a cup and a half of water -
cover or seal with foil - and pierce the top.
crank the oven to 350
go have a glass of wine.

Come back in an hour.

Dimitri