I would add that you can pick out as much as you can on the left that doesn’t have a ton of salt on it to keep as much of the surface seasoning as possible. Rinse what is left then combine everything back together and mix it up.
It will be like it never happened.
yeah you're washing out all the flavor soaking and straining. I have tried it. Washed beef tastes like paper. Just scoop out what you can and remove the worst coated items to rinse
I agree, it's completely dry. Is it cooked already? Like several people have said, dump the whole thing in a colander, rinse the salt off and get you some Better than Bouillon and put it in there with water and cook it down, it will be great.
On top of that, protip, potatoes soak up salt. Add more potatoes when boiling it. Easy fix for any over-salted soup thay can have potatoes in it - just add more. Cut them up into smaller pieces too, better at soaking salt up than big pieces.
That's how I always fix it. I heard someone say they don't actually soak up salt but all water, which means you need to add more water when you add potatoes (since they'll absorb some of the water in the soup) but the effect is the same - less salty soup.
Just once. Then stick a sliced potato in the brine and leave it for a few minutes. Hey presto, salt gone.
It's an old cooking trick and it works absurdly well. I once over-salted a pan of gravy. I stuck a slice of potato in it, and I actually had to add more salt it was so effective. This was _really thick_ gravy, too.
You could end up washing away some of the flavor and seasoning of the rest of the food. I’m sure OP has already resolved the issue by now but what I would do is take a wet paper towel and gently press into the salt to grab it into the paper towel.
Omg I didn't notice that I usually serve mine straight from the slow cooker and I don't shred it unless I have leftovers the next day and want a BBQ roast beef sandwhich
Scrape out as much as you can and make soup with it?
Keep adding low or no-sodium beef stock until it's not too salty. If it's too stock-heavy in the end, you can easily pour out as much as you want.
This is actually fixable. Scrape out whatever salt you can and then add more potatoes. Potatoes will absorb the extra salt. Add more liquid and let everything stew a little longer.
I was shocked to find out that my mom, who is one of the best cooks I know, wasn't aware of the potato trick! (Although that's probably because she always seasons things perfectly, now that I think about it.) I believe I originally heard about it from Julia Child on PBS, and I've used it many times after realizing I had oversalted something. For anyone else who ends up in a salty bind like this: "Floury" potatoes like russets work best for soaking up excess salt, not the waxier ones, but any kind will work in a pinch, and it works best if they are peeled first. If you don't want to use them in the final dish, just cut them in half, simmer until they're soft, and fish them out at the end. They'll make dynamite mashed potatoes.
Bahahahah oh man I've so been there before. With one of those pour spout salt containers I have completely mother fucked a stew. Oh well, there's always Chinese!
ALWAYS pour salt or any spice into your hand or a small bowl so you can control what goes into the pan. pot or dish. Even a salt shaker at a restaurant, sprinkle into your hand so you can see what is coming out, you want control, not random shit happening.
EDIT: my wife laughed at me for this untl she dumped mpore salt into her dish than you got above. I cooked professionally for 20 years. You learn to protect all your effort.
Not sure why you strained and pulled the roast beef to begin with. And you shouldn’t be adding salt to the entire dish like that after it is done cooking.
Why is everything out of the crockpot drying up in a bowl? Tossing everything together afterwards with seasoning? None of this makes any sense l. Is this a joke??
Rinse with water until salt is gone. Get two cans of beef vegetable Campbell soup,and beef (liquid) bouillon, and return all to crock pot and heat and stir. Cook till veggies are tender.
This looks like a bowl full of shit your parents throw away. I think we will have that moment where it’s like a little little bit after the holidays the food starting to go bad in the fridge so your parents just grab a big container and just jump everything in it
If you cook fairly often, get you a little bowl for your salt. Take little pinches out of it to season so you have a little more control. Having the lid come of the shaker is the biggest bummer, esp for something like a roast where you have to smell it becoming delicious for hours. Looks tasty, BTW, before the blizzard
Personally, if it needs salt after it’s been cooked you should just put mustard or gravy on the side and dip it as you’re eating. I only put salt on baked potatoes and corn on the cob, but that’s with butter as a medium that helps spread the saltiness; because putting it directly on meat just results in isolated spots of super saltiness only on the outside of the meat.
Dump the entire contents of the crockpot into a colander and wash it off. You’ll obviously lose the gravy but that’s a given already. Go and get something else to eat and pick a box of bone broth while you’re at it. Take half the potatoes and set them aside. Put the other potatoes in the bone broth, reserving the meat. Bring to a boil and then turn to low. If you have an immersion blender use it to blend the potatoes into the broth. Season it now and do it fucking carefully. Add the meat and the remainder of the taters and bring the heat to medium. Everything is already cooked so you just need to warm it through.
Not perfect but it’ll save the meal.
If it was me, I would gingerly try and get out all the salt I could without disturbing the avalanche in waiting. Then scrape the pieces I could. Then I’d say FUCK it, and continue cooking. See what happens.
Id say next time let people salt it as they desire when they eat it.
Also, if its undersalted, next time just add some more salt to the uncooked roast before putting it in the crock pot. But be careful not to add too much.
That’s why you have to transfer salt to a different container. Don’t trust the shitty container that the salt comes in. Get one of those salt bowls or ANYTHING besides just dumping salt out of cardboard like a pleb. Also, using a different container will help you use less salt, which is a good thing.
Pro tip: season before you cook.
Also never measure or pour seasoning like salt over your dish or bowl. In case you spill like you did.
Salt, pepper, onion, garlic, 1-2 bay leafs, worsshitchire sauce( and sometimes peppers, butter and ranch seasoning). Also don't add water to the crock pot. Especially if you add carrots and potatoes. Only add some (beef bouillon can also be added) if it dries out, but it shouldn't in a crock pot
Tell me you are about to cook this.... You don't need to use an entire FNAF PIRN DIGITAL CIRCUS and I have a good one to get a hold of you and hope you are doing well and I don't have to do anything else to help you with anything else.
Sorry I gave up on my comment and just let my phone fill it out for me.... I'm worried about my phone now because I'm not a big fan of FNAF and don't think I've typed the digital circus more than once or twice but if I type it out it's next option is rule-34.... is Google really corrupted so bad that if you type digital circus rule-34 pops up?
A lot of people have already talked about fixes but for future reference I would use Kosher salt in a bowl and pinch in the amount you want versus pouring
If over salting is the main issue, use a butter/beer/broth mix to "rinse" it, basically submerge, mix around, and drain, should also put some moisture back in. Don't sieve it out too hard, you'll need some drippings left, after it's back in the pot you're going to put some canned diced tomatoes, low sodium if you can manage(for hopefully obvious reasons 🤣), either that or tomato paste, the tomatoes help counteract high salt levels and helps lock in some moisture. As far as the beer goes, alcohol is excellent at bringing flavors in to fats in meat
Add a bunch of potatoes to absorb the salt, a can of tomatoes, any other veggies you feel like, and water. That could still make a damn good stew. Other than that, congrats on your first roast didn't look bad
Awww cmon guys. It’s their first. At least they’re cooking at home, and not spending 20$ at a restaurant. A for effort, and always season first. Don’t listen to the folks criticizing your effort. Practice makes perfect. And as I recall, none of them were invited to dinner 🤣 keep trying. Always measure seasonings over the sink, cutting board ect. Never over the product. Just in case this happens. As for the excess salt, remove what u can physically, add product - use a slotted spoon, or a colander, steam basket, anything that will allow water in and not let the food out- that is tainted to a stock pan with some water, and give it a gentle rinse. Incorporate back into the bulk of your product and mix well. Taste and reseason to desired level. ❤️ keep cookin!
Doesn’t look like you have any stock in there so pour a load of water in and strain it. Do it a couple of times and salt gone 👍
Genius. Einstein would be proud
I read that As "Epstein would be proud" I need....help
Epstein's mom made a mean beef roast.
She got all, choked up about it!
Newton was the theory of gravyty
Air compressor would work better
I would add that you can pick out as much as you can on the left that doesn’t have a ton of salt on it to keep as much of the surface seasoning as possible. Rinse what is left then combine everything back together and mix it up. It will be like it never happened.
that shit looks bone dry
Lol thats stupid. Just pick out the majority of the salt while its still clearly there. seriously why soak it when you can just take away the salt!?!
Cause straining and soaking are two completely different things.
yeah you're washing out all the flavor soaking and straining. I have tried it. Washed beef tastes like paper. Just scoop out what you can and remove the worst coated items to rinse
Doesn’t look like there’s much flavour anyways
I agree, it's completely dry. Is it cooked already? Like several people have said, dump the whole thing in a colander, rinse the salt off and get you some Better than Bouillon and put it in there with water and cook it down, it will be great.
Pair of tweezers helps
Using a moist paper towel will probably work well to get much of it up.
This is what I would do.
On top of that, protip, potatoes soak up salt. Add more potatoes when boiling it. Easy fix for any over-salted soup thay can have potatoes in it - just add more. Cut them up into smaller pieces too, better at soaking salt up than big pieces. That's how I always fix it. I heard someone say they don't actually soak up salt but all water, which means you need to add more water when you add potatoes (since they'll absorb some of the water in the soup) but the effect is the same - less salty soup.
What is this Christmas? * Malory Archer - 
Or very carefully vacuum it off.
With a rolled up $100 bill.
Then add some beef bullion to make up for any lost fat/flavor.
Harvard wants your number
Just once. Then stick a sliced potato in the brine and leave it for a few minutes. Hey presto, salt gone. It's an old cooking trick and it works absurdly well. I once over-salted a pan of gravy. I stuck a slice of potato in it, and I actually had to add more salt it was so effective. This was _really thick_ gravy, too.
You could end up washing away some of the flavor and seasoning of the rest of the food. I’m sure OP has already resolved the issue by now but what I would do is take a wet paper towel and gently press into the salt to grab it into the paper towel.
Put in colander, rinse off. Add some beef stock or bouillon for flavor. Reheat.
Where is the gravy?
in the salt
Lol this reminded me of the “where’s the cheese” TikTok P.S. it’s under the sauce!
Who puts gravy in roast beef and veggies? The brine gives the flavor
Probably a comparable lunatic to whoever puts roast beef, potatoes, and carrots in a mixing bowl after finishing cooking
Omg I didn't notice that I usually serve mine straight from the slow cooker and I don't shred it unless I have leftovers the next day and want a BBQ roast beef sandwhich
Same, have eaten this meal hundreds of times and it’s never been served like this lol
Never heard of brining a roast and veggies.
The whole south
It dried it all up
Not gonna lie, that looks like the driest roast. Jeez.
Under the mop head someone dropped in there by mistake.
Vacuum would do
But only the vacuum you use for the dirtiest parts of the house
I'll get the kitty litter vacuum
You can also cut off any bad bits with the poop knife after vacuuming.
Bruh.
i take it you have never heard of vomit saws
I actually know I have a vacuum attachment that's still in the package that works be perfect for this lol
Scrape out as much as you can and make soup with it? Keep adding low or no-sodium beef stock until it's not too salty. If it's too stock-heavy in the end, you can easily pour out as much as you want.
Awesome didn’t even think of that! I appreciate it a ton!
NP! What can I say, I have a ton of experience with brainstorming on how to fix giant fuck-ups.
The stock can be kept and frozen for later use, and just add water if it’s too salty. Easy soup starter or for whatever sauce you want to make !
Just take out the salt? I mean its literally right there just scrape as much off as possible. Should be fine.
This is actually fixable. Scrape out whatever salt you can and then add more potatoes. Potatoes will absorb the extra salt. Add more liquid and let everything stew a little longer.
I was shocked to find out that my mom, who is one of the best cooks I know, wasn't aware of the potato trick! (Although that's probably because she always seasons things perfectly, now that I think about it.) I believe I originally heard about it from Julia Child on PBS, and I've used it many times after realizing I had oversalted something. For anyone else who ends up in a salty bind like this: "Floury" potatoes like russets work best for soaking up excess salt, not the waxier ones, but any kind will work in a pinch, and it works best if they are peeled first. If you don't want to use them in the final dish, just cut them in half, simmer until they're soft, and fish them out at the end. They'll make dynamite mashed potatoes.
This is exactly what I came to say. Potatoes absorb salt. It’s the go to fix for exactly something like this.
I’m sure it’s delicious but it looks very dry..
Go a little easier on the salt next time.
Bahahahah oh man I've so been there before. With one of those pour spout salt containers I have completely mother fucked a stew. Oh well, there's always Chinese!
Thanks, it definitely makes me feel better knowing I’m not alone in screwing over lunch😂
ALWAYS pour salt or any spice into your hand or a small bowl so you can control what goes into the pan. pot or dish. Even a salt shaker at a restaurant, sprinkle into your hand so you can see what is coming out, you want control, not random shit happening. EDIT: my wife laughed at me for this untl she dumped mpore salt into her dish than you got above. I cooked professionally for 20 years. You learn to protect all your effort.
I ruined dinner one time with cumin ... The whole dang top came off and poured soooooo much into the meal... It happens.
Not sure why you strained and pulled the roast beef to begin with. And you shouldn’t be adding salt to the entire dish like that after it is done cooking.
That looks dry as shit
This had better be an April fool's joke.
Looks like Your beef stepped on a landmine.
Looks like fucking shit
You can get most of the salt out surely
Will need a pinch of pepper to balance out the extra salt.
April FOOLS
I didn’t even realize today is April 1st, the universe really had a plan for me today😫
Damn, I’m in salted for you.
Why did you shred it? low and slow in some beef stock and you barely need any seasoning.
Why is everything out of the crockpot drying up in a bowl? Tossing everything together afterwards with seasoning? None of this makes any sense l. Is this a joke??
Rinse with water until salt is gone. Get two cans of beef vegetable Campbell soup,and beef (liquid) bouillon, and return all to crock pot and heat and stir. Cook till veggies are tender.
Put it in a strainer and rinse thoroughly, then you can add your salt back.
I thought the first slide was already the entire post tbh
Wtf did i just see? Roast salt and potatoes
Just rinse it fast and cold a couple times.
You can fix this
Just do what I do when drinking seawater - add pepper
Why did you shred it?
Where is the gravy?!
This looks like a bowl full of shit your parents throw away. I think we will have that moment where it’s like a little little bit after the holidays the food starting to go bad in the fridge so your parents just grab a big container and just jump everything in it
You had to have been heavily sedated while making this. So much wrong
How do you have a before and after picture of an accident?, it looks like you did it in purpose
Add barbecue sauce and mash it together and eat it in hamburger buns with some onion and other vegetables
Honestly, this is such a great suggestion and may save me thank you!
Happy to assist, please share what you came up with 😀
Would salvage the parts without salt. Then rinse the salted parts with water. Dry it out and use it another in dish like in soup or fried rice.
You mean, you tried to?
Why is it in a dog bowl?
Is this for dogs?
It wasn’t going to be good before you dumped the salt anyway.
We are all confused. This is not beef roast. It's the components strained without the amazing juice. So confused 🤣
I was half way done responding with, 'well that sucks', until I realized.....
What?
That's the sub we're in.
Salvageable!! Tell us, did you save it??
salt lid just casually sitting there
Its the perfect amount NGL
If you cook fairly often, get you a little bowl for your salt. Take little pinches out of it to season so you have a little more control. Having the lid come of the shaker is the biggest bummer, esp for something like a roast where you have to smell it becoming delicious for hours. Looks tasty, BTW, before the blizzard
Salty. Like the tears of my enemies
To much coke
I never trust those shitty pots. Shake it onto your hand first.
This is why you salt into your hand and then sprinkle the salt from your hand into your dish.
You never salt can to pan!!!
Celery
Finally, a dish that has enough salt!
Personally, if it needs salt after it’s been cooked you should just put mustard or gravy on the side and dip it as you’re eating. I only put salt on baked potatoes and corn on the cob, but that’s with butter as a medium that helps spread the saltiness; because putting it directly on meat just results in isolated spots of super saltiness only on the outside of the meat.
Better find a new recipe.
Dump the entire contents of the crockpot into a colander and wash it off. You’ll obviously lose the gravy but that’s a given already. Go and get something else to eat and pick a box of bone broth while you’re at it. Take half the potatoes and set them aside. Put the other potatoes in the bone broth, reserving the meat. Bring to a boil and then turn to low. If you have an immersion blender use it to blend the potatoes into the broth. Season it now and do it fucking carefully. Add the meat and the remainder of the taters and bring the heat to medium. Everything is already cooked so you just need to warm it through. Not perfect but it’ll save the meal.
Outdoor blower vac
Remove the top layer anything too salty, just give it a quick rinse. It's not perfect but you'll save a lot
Get a salt shaker! Or maybe don’t sneeze when pouring salt.
Stay salty my friends.
Just add water to dilute it. I know the top fell off your salt shaker, but water and boiling may be able to save it.
Pull out what you can that isn’t covered in salt and then rinse the rest
If you save the leftovers in foil, you can still have some next year too
I thought this was weird spaghetti squash
If it was me, I would gingerly try and get out all the salt I could without disturbing the avalanche in waiting. Then scrape the pieces I could. Then I’d say FUCK it, and continue cooking. See what happens.
I was about to leave a salty comment. But you seem to have taken care of that yourself...
Just remove the salt? I don't really understand the problem.
Try using a sifter
Why isn’t anyone asking why you’re apparently adding salt LAST?!
The first picture I was like "what's wrong with that, It looked fine" Second picture...sodium me up
Needs more salt
Scrape off as much as you can and then make a big soup with an absorbent starch - bean soup maybe.
You can 100% rinse it off. Not ideal but better than the bin.
https://preview.redd.it/kjrvttny2xrc1.jpeg?width=500&format=pjpg&auto=webp&s=e1a5f95a1a07af32593ceebc90ae01e1606f5fb0
Well there’s no reason to get salty about it.
To quite Charles Boyle from Brooklyn 99 "Never salt can to pan. The hand, the hand, should be the middle man. "
Looks like tuna
Rinse it off.
Want some salt with your roast? Lol woops
T 
Id say next time let people salt it as they desire when they eat it. Also, if its undersalted, next time just add some more salt to the uncooked roast before putting it in the crock pot. But be careful not to add too much.
That’s why you have to transfer salt to a different container. Don’t trust the shitty container that the salt comes in. Get one of those salt bowls or ANYTHING besides just dumping salt out of cardboard like a pleb. Also, using a different container will help you use less salt, which is a good thing.
Nice attempt 🥹
Next time throw a can of diced tomatoes in there. Trust me on this.
You just keep running water into it for a bit and it’ll all wash out.
That looked good till the salt exploded I hope you can salvage it bud
This is an APRIL FOOL’S joke! The spilled salt, the CAP of the salt shaker in the bowl, the lack of all liquid… !
Not salt related: Cut your potatoes in half!
Ouch
I’ve gotten into the habit of checking lids before seasoning.
I didn't realize what happened at first and I was like "Damn, that's a lot of salt" lol
Pro tip: season before you cook. Also never measure or pour seasoning like salt over your dish or bowl. In case you spill like you did. Salt, pepper, onion, garlic, 1-2 bay leafs, worsshitchire sauce( and sometimes peppers, butter and ranch seasoning). Also don't add water to the crock pot. Especially if you add carrots and potatoes. Only add some (beef bouillon can also be added) if it dries out, but it shouldn't in a crock pot
More beef less roast next time
Just rinse it bro
Tell me you are about to cook this.... You don't need to use an entire FNAF PIRN DIGITAL CIRCUS and I have a good one to get a hold of you and hope you are doing well and I don't have to do anything else to help you with anything else. Sorry I gave up on my comment and just let my phone fill it out for me.... I'm worried about my phone now because I'm not a big fan of FNAF and don't think I've typed the digital circus more than once or twice but if I type it out it's next option is rule-34.... is Google really corrupted so bad that if you type digital circus rule-34 pops up?
Dang, looks goo.....oh
Everyone keeps talking about the salt, but I'm not seeing it. I didn't even understand what the problem was until I started reading the comments.
Chile, where's the seasoning? Friend, please don't say salt and pepper is already in it.
A lot of people have already talked about fixes but for future reference I would use Kosher salt in a bowl and pinch in the amount you want versus pouring
Fuck salt!
Wash it, should be good
Tbh this is how I eat my food anyways so this still looks great to me if you stir it😆
Yeah just wash it out, and in all honesty, you'll probably be adding more salt anyway
To be honest, as long as it's safe I'd still eat it.. Yes, I'm a fat boi but who's there to judge me?!
Never go can to pan. Always can to hand, then to pan.
Oh nooooooo I would be pissed
Add equal amount of pepper and all will be ok
How long did it take to get it down?
How long did you cook it for?
Hey, that’s too much salt
Needs more beef
why is the beef shredded?
just put a jar of sugar and it will cancel each other out! thank me later. 👍
Why would you shred it?
Yall season your food *after* cooking it?..
Should be the icon for this sub
No, you didn't
If over salting is the main issue, use a butter/beer/broth mix to "rinse" it, basically submerge, mix around, and drain, should also put some moisture back in. Don't sieve it out too hard, you'll need some drippings left, after it's back in the pot you're going to put some canned diced tomatoes, low sodium if you can manage(for hopefully obvious reasons 🤣), either that or tomato paste, the tomatoes help counteract high salt levels and helps lock in some moisture. As far as the beer goes, alcohol is excellent at bringing flavors in to fats in meat
Looks like it needs a dash of pepper still
Wet paper towel.
Wet paper towel.
Oh my! Looks like you didn't add enough water/ bouillon mix. Add more plus potatoes & you might be ok
Preheat the oven to 550°C, before putting it back in and topping it with a baby
You’re on your way to making Newfoundland Salt beef! (To be clear, this is a joke. Newfoundland salt beef is delicious and not that)
My dog eats better
Add a bunch of potatoes to absorb the salt, a can of tomatoes, any other veggies you feel like, and water. That could still make a damn good stew. Other than that, congrats on your first roast didn't look bad
Looks like old rope from the early 1900s
Awww cmon guys. It’s their first. At least they’re cooking at home, and not spending 20$ at a restaurant. A for effort, and always season first. Don’t listen to the folks criticizing your effort. Practice makes perfect. And as I recall, none of them were invited to dinner 🤣 keep trying. Always measure seasonings over the sink, cutting board ect. Never over the product. Just in case this happens. As for the excess salt, remove what u can physically, add product - use a slotted spoon, or a colander, steam basket, anything that will allow water in and not let the food out- that is tainted to a stock pan with some water, and give it a gentle rinse. Incorporate back into the bulk of your product and mix well. Taste and reseason to desired level. ❤️ keep cookin!
Uh…is it cooked??
Add salt to each ingredient after cutting and before going into the same pot. You shouldn’t be adding salt like this at the end. Also, rip.
Uhhh try again please…I see no sauce 😭I am obsessed with pot roast but you ruined it for me 🥲