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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...