Yes, you can absolutely put the tough pot roast back into the crock pot to continue cooking and tenderizing. Slow cooking is all about patience and allowing the meat to cook low and slow until it becomes tender and delicious.
Here's what you can do:
Check the liquid level: If there's still enough liquid left in the crock pot, you're good to go. If the liquid has dried up, add some more liquid, such as beef broth, water, or even a bit of wine or tomato sauce, to ensure the meat doesn't dry out during the extended cooking time.
Adjust the settings: Set the crock pot to low heat if it was previously on high, as this will allow for a gentler and more prolonged cooking process.
Add any additional seasonings: You can add more seasonings or vegetables if desired to enhance the flavor.
Continue cooking: Put the tough pot roast back into the crock pot, making sure it's fully submerged in the liquid. Let it cook for an additional 1 to 3 hours on low heat (depending on the size and thickness of the roast) or until the meat becomes tender and easily shreds with a fork.
Remember, the exact cooking time can vary depending on the size of the pot roast and your crock pot's temperature settings. The goal is to cook it until it reaches your desired level of tenderness. Just be patient, and the meat should become more tender and enjoyable to eat after the extended cooking time.
If you prefer not to use the crock pot, you can also transfer the pot roast to a covered oven-safe dish and continue cooking it in the oven at a low temperature (around 300°F or 150°C) until it becomes tender.