hi all looking for some quick advice. im making this recipe but i swapped the flank steak for a chuck roast (bc it was cheaper). it cooked on low for six hours by the time i got home from the office and its still tough, i tried shredding it with a fork and it was impossible. im letting it cook for another two more hours but im wondering if there's anything else i can do?
I got this kind of slowcooker and it has a temperature thermometer and everything.
IT has a defrost
feature.. which I know normally slow cookers you are NOT supposed to put frozen
food in them etc. But this one you can.
Anyone used this?
THoughts. I am actually still a bit nervous.