"Sheldon" > wrote in message
oups.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?
> >
> > Elaine (whose supper plans are now meat pies).
>
>
> Blade roast is chuck roast. Chuck is not a tender cut, it's best
> braised... prepared as a dry oven roast will result in petrified beef.
> Toss your almost ruined roast into a heavy covered pot with a can of
> beer with an onion, a carrot, a few garlic cloves and a few pared spuds
> quartered and braise for about 1-1/2 hours... on the stove top is
> fine... may not be great but it's saved.

Done! Tomorrow's supper I guess. Much thanks.

E.