Thanks to everyone for so many great ideas expanding solutions for a flavorless piece of meat. Now I have a repertoire for expanding this mishap into flavorful meals in the future.
I'm not a big fan of pot roast and that sort of thing BUT I have done a rump roast wrapped in foil in the crock pot and added liquid smoke inside the foil. It may be too late for that now but in the future that might be a solution. I don't like overdone meat or anything like that so I put it on low for no more than 6 hour.
1) Add salt
2) If not serving tonight, It may be better after resting overnight when the flavors have come together.
3) Sauté aromatics (shallot, garlic, onion, and maybe carrot, celery etc.) in a separate pan, deglaze with wine, add the pan juices and salt, to make pan gravy.
I was going in the same direction as Lisanne, especially her #3. But/and you could go even farther...after deglazing, add more vegetables, some liquid or sauce you like (broth, tomato sauce, more wine or some brandy) and make a stew.
Another way to add flavor & serve would be to shred the meat, make sloppy joe sandwiches, barbecued beef or beef latkes.
PS Beef latkes...add cooked or raw, ground or chipped beef to potato pancake mixture, fry as patties. Serve on their own, with sauces or salads. Or serve as burgers, with lettuce, pickles, mayo etc. Or as a base for a modified Reuben sandwich, if you use corned beef in the mixture.
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2) If not serving tonight, It may be better after resting overnight when the flavors have come together.
3) Sauté aromatics (shallot, garlic, onion, and maybe carrot, celery etc.) in a separate pan, deglaze with wine, add the pan juices and salt, to make pan gravy.
Another way to add flavor & serve would be to shred the meat, make sloppy joe sandwiches, barbecued beef or beef latkes.