I saw this recipe made on Cook's Country: http://www.cookscountry.com/recipes/S...
and decided to try it. I followed the recipe exactly, because the technique was so new to me I didn't want to risk anything. However, when I checked the meat after 7 hours, it was very tough. I checked it again after another hour and it was even tougher, so I pulled it out. I followed the rest of the recipe as directed, resting the beef, making the sauce, etc., but in order to eat the damned thing, I had to slice it as thin as sashimi.
Why did this work for ATK and not for me? Every other recipe of theirs has worked beautifully. Could it be my slow cooker? It is about 15 years old, and I'm sure it doesn't get as hot as a newer model would.
I doubt I'll try this again, but I am curious to know others' thoughts on what I may have done wrong.