+
Home Cooking

What to do with overcooked chuck roast?

lchance926 | Oct 16, 201805:40 PM     26

I wanted to make French Dip sandwiches and asked the guy behind the butcher counter which cut of roast he’d recommend. That was my first mistake. He said to get a chuck roast and he’d shave it super thin for me. So against all instincts that’s what i got. I made my au jus in the slow cooker and it was delicious. I put my meat in and turned it up to high. I tasted after 10 minutes, and then 45 minutes. Both times it was tough. I then turned it to low and let it cook another hour. Completely overcooked. Not sure there’s any saving it, not a great cut of meat to begin with.

Any thoughts on anything i can do to save it?!?

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

Anthony Bourdain's Chef's Knife, Records & Other Belongings to Be Auctioned
Food Trends

Anthony Bourdain's Chef's Knife, Records & Other Belongings to Be Auctioned

by David Watsky | Nearly 200 items personally accrued by the late Anthony Bourdain will go to auction next month including...

The Trader Joe's Lunchbox Staple This Cookbook Author & Mom Keeps on Hand
Food Trends

The Trader Joe's Lunchbox Staple This Cookbook Author & Mom Keeps on Hand

by David Watsky | School lunches for young ones can start to feel like mission impossible after a while. On the one...

Get Cozy with These 15 Creamy Mushroom Recipes (No Can Opener Required)
Recipe Round-Ups

Get Cozy with These 15 Creamy Mushroom Recipes (No Can Opener Required)

by Chowhound Editors | Cream and mushrooms are a magical combo, and these creamy mushroom recipes celebrate it in all its...

A Guide to Sage, Our Favorite Fall Herb
Guides

A Guide to Sage, Our Favorite Fall Herb

by Jen Wheeler | Here's everything you need to know about sage, our favorite fall herb. When it comes to the savory...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.