"elaine" > wrote in
:

> 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).
>
>
>

I find the crockpot the best tool for tough cuts of meat. The crockpot
and meat tenderizer (pineapple or papaya juice) are 2 very usable kitchen
options. Use those tenderizers with caution though...too many hours in
the merinade will produce liquid meat.

Brown the roast on all sides (not necessary but adds flavour and eye-
appeal). Make a raft/bed from celery, onions or carrots (or a combo of
all) in the crockpot. That's a trick Sheryl taught me, it keeps the meat
outa its own juices while cooking plus adds flavour the gravy. Season the
roast to your liking and put it in the crockpot, fatty side up. Put the
lid on and let it cook for 4-6 hours on high or 6-10 hours on low. Remove
roast, discard the raft and make gravy from the juices in a pot on the
stove or use as is.

Remember every time you open the lid adds about 20 minutes to the cooking
time. I defy any tough cut to defeat a crockpot.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban