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Dec 26, 2008 06:33 AM

Re-braise a pot roast?

Hi all,

Can I re-braise an undercooked pot roast?

I cooked a 2.5 pound blade-cut chuck roast yesterday per Alton Brown's recipe:

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.



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  1. 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.

    1. 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

      1. 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.

        1. Fantastic! Thanks to all for your replies.