dark helmet
Assistant Cook
- Joined
- Nov 11, 2008
- Messages
- 4
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?
Grind it up with hard boiled eggs for meat spread. Mix with mayo or Miracle whip, a little mustard, horseradish, and a good amount of sweet pickle relish. Don't be stingy with the Miracle whip and the relish.
Spread on bread of your choice, toasted or not.
200 F is too low a temperatrue for a pot roast. I cook mine in a 350 F oven. The 200 F was probably the internal temperature of the meat, not the oven temperature.
If that's the case, the meat was not cooked to a high enough temperature to tenderize it.
My mom always made roast beef hash. Shred your meat and boil it in water or broth with potatoes, celery, and tons of sage until the potatoes are done. Easy peasy!