I have never made pot roast before and picked this up at Trader Joe’s last night. I followed the directions and browned it and put it in the oven for the appropriate amount of time. At one hour it was at temp but still wildly tough and chewy. I put it back in for another 20 minutes. Still tough and chewy.
Does it need longer? I see other recipes saying pot roast needs 2-3 hours to cook but the directions on this are wildly different. Is this a lost cause?
At this point I am inclined to keep cooking it just because everything I see aside from the packaging says longer but the meat already came marinaded, so all the broth and red wine in the other recipes has been taken care of. I may have to venture out and find another cut of meat this afternoon, lol.
Help! Thanks in advance and Happy Holidays to everyone!
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