^ You might be able to save it by braising it in a little low sodium beef broth or better yet a little bone broth. Put it in a glass casserole dish, fill the dish up 1/4 to 1/2 way up the meat, cover the dish with heatproof plastic wrap then foil. Make sure it's wrapped up tight, then put it in a 325* oven for an hour or two, by then it should be almost falling apart under the pressure of a fork, keep checking it for tenderness, sauces uncovered then serve over white rice or on a good sandwich roll.
I do this with screwed up brisket, and it works very well, I've saved a bunch of cuts using this method, try it out.
Dan