The plan was a slow roasted beef shoulder. The problem was the results. The shoulder did not want to become tender. It cooked and cooked and cooked. I added broth to the pan and saw hints of tenderizing, but hours later the shoulder was still firm-ish and becoming dry. It chose not to become a falling-apart tender piece of beef. Perhaps I was not patient enough. Perhaps my experiences with other chuck shoulders blinded me to the possibilities that this one needed to cook longer.
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