Re-braise a pot roast?
Can I re-braise an undercooked pot roast?
I cooked a 2.5 pound blade-cut chuck roast yesterday per Alton Brown's recipe: http://www.foodnetwork.com/recipes/al...
After four hours of cooking, the edges of the roast were fork-tender, but the center of it still lacked that tear-apart consistency that I was hoping for. I know I just needed to keep on cooking it, but it was 7 PM, and we were getting hungry. We just tore from the outside.
Now, I'd like to get the center more tender, but I don't know another few hours in the oven will do to this cooked roast that's been sitting in the fridge all night.
I don't have an opinion about putting it back in the oven, but I'm guessing a slow cooker, if you have one, set on low would do the trick.
I would think it might work, especially if there's a lot of broth. An alternative might be to cut it up and make it more like a stew
Sure you can rebraise it. Get it back in the oven and when the center gets to 160-180 the collegen will begin to melt.