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Thanks for the help!

That's funny, because my first thought was to grind it up.

It basically said to cover the roast with a tomato sauce and red wine reduction and cook for 3 1/2 hours on 200. I think that my problem there lies in the fact that there was not enough liquid to properly moisten the roast.

I cooked a chuck roast with a new recipe that I found and it didn't quite work out. The meat was left dry and tough. Is there anything I can do to make it better when I reheat it?