Tonight I prepared some beef stroganoff with a recipe from allrecipes.com as a rough guide. It came out really well, except that the meat was very tough.
I bought the meat pre-cut as "stew meat," as recommended by the guy at the meat counter at the supermarket, and thus not specifically chuck roast. I bought it last weekend, expecting to prepare it that day, but plans changed, so I didn't prepare it until now.
I covered the meat (~1 lbs, cut up) with some white flour, then browned it until it was maybe 70% brown (a little red still visible), prepared the rest of the sauce, then let the sauce and meat simmer for an hour.
Did I brown the meat too fast? Did letting it sit in the fridge for a couple days make it more tough?