biig wrote:
> and slice thinly across the grain.....Sharon

Slicing... fergedaboudit... it's a blade roast.



> 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.