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Chuck roast woes
The roast was braised, covered, low and slow. It "falls apart," with a fork, but the meat itself is still tough. I'm guessing that the meat itself was of low quality? Anyway, thoughts on making it palatable? I was thinking about creating a new braising liquid with the original stock and some tomato sauce to which I would add the shredded, cooked meat and try simmering it again? Thoughts? Advice? Thank you for your time. submitted by /u/KayDeeFL
