Discussion Starter · #1 ·
How could I have fixed that? I seared my meat "Chuck roast" in minimal oil, Then I sautéed onions garlic in the same pan, added wine reduced by half. Meat went in with wine, dropped in stock tomato spice. Then into oven for three hours at 325 checked it at lest 4 times did not see any large amounts of oil hanging on top. My vegetables went in the last hour which proved to be a mistake should have gone in sooner. After all that the flavor of the sauce was great, the meat did not seem as tender as I thought it would be. What bothered me the most is when I stir the sauce, my spatula was covered in oil when I removed it. Should I try next time to cut the meet up in smaller pieces and trim as much visible fat off. Prior to searing or should I keep it on top of my range and skim more?