hey everyone-- hope you can help - soon
I slow roasted a 24 lb inside round & it turned out beautiful
-- 8 hrs at 250 to a medium rare
I made a wonderful pinot noir au jus with the drippings as well
I then thinly sliced the left overs and frozen the slices into 15 small 8 oz batches with enough au jus to partly
cover the pieces
BUT the reheating - at 300 for 1 hour, covered - has caused the meat to become tough and dry
what are your suggestions as to how I can "fix" the remaining leftovers
perhaps thaw first and "cook" the meat on a rack so the au jus runs off the meat to the pan below?
cover or not?
also any ideas as to how to avoid this in the first place?
please don't suggest that I shouldn't freeze the meat as that is not an option - long story -
any further tips would be most welcome