and slice thinly across the grain.....Sharon

elaine wrote:
>
> "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.