Originally Posted by bikergal34
Chuck is actually not lean at all...full of fat and connective tissue....a low braise for a 3-4 poud Chuck roast...low and slow...should take about 3-4 hrs....I like to let it get to room temp in it's braising liquid...allows the roast to re-absorb the juice....wrap the roast separate from liquids....now 10 hrs is crazy.....no going back.....once over-boiled...just a rock....no worries...next time you'll see it will be great! Good Luck!!!!
We recently finished eating a pot roast made from a 4 lb. bottom round cooked simmering in a covered Dutch oven for 3.5 hours, half covered in water with Minors' beef base, caramelized onions, 2 Tbs of sweet paprika, and 2 Tbs of hot paprika.
After the 3.5 hours the meat was removed to a bowl and the cooking liquid was reduced, added to some browned flour and then enriched with sour cream.
The resulting sauce was added to the bowl containing the meat.
The bowl was then cooled and placed in the refrigerator.
The following evening 1/3 of the pot roast was sliced, reheated in some of the sauce and served with noodles. It was dry and tough.
Same thing on the next day.
On the last day we sliced the remaining meat more thinly, gently reheated for nearly an hour and served as described above. It was moist, tasty and tender.