Thanks to everyone for your suggestions of other options to re-heat the rest of the frozen batches. I have never had this happen before and you have all given me thoughts as to what went wrong.
I suspected that the re-heat probably created a boil because it sat in so much liquid and this meat...
hey everyone-- hope you can help - soon :wink:
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...