I thought I had a frozen corned beef in my hands and boiled it. Too late, I realized the meat was not salted/pickled, and I just turned what might have been a tender roast into a soft, mushy, likely flavorless mass.
Any suggestions on how I might salvage it? Put it in the oven with spices? A marinade? I’d hate for it to go to waste.
How long have you boiled it? (Beef, right?) Could you drain it, put it in a slow cooker and dress it up that way?
Here’s what I’d do:
Add salt. Keep simmering until the meat shreds easily. Simmer gently down to reduce the juices.
Smother in your favorite barbecue sauce and serve over your favorite rolls.
Mmmm. 
My first reaction was confusion as to what the problem was, but then I realized that not everyone grew up eating the food of my people, rural New Englanders. 
Wait, that looks like my people eat rural New Englanders. That is not true.
*Unless the winter is especially long and cold.
The crab speaks the truth. Serve with onion rings.
Cut into cubes, add veggies and make a stew or soup.
At least you didn’t accidentally roast a boil.
I’m reminded of the scene in The Naked Gun, where Priscilla Presley’s character is cooking dinner for Frank Drebin (Leslie Nielsen). “I’m boiling a roast…”
Yep. Make it into some pulled beef type of dish if it properly softens (doesn’t work as well for certain types of roast as others; pot roast/chuck? No problem. That’s perfect for that type of application. Round roast? That one’s gonna be a bit tough and stringy when cooked in this manner.) You could also cut it up, as suggested above, and turn it into a stew with the addition of whatever stew ingredients you like. Or a beef soup. Worse comes to worst (if your meat is absolutely tough and inedible on its own), you can save the beef broth you’ve just made (feel free to add vegetables like onion, carrot, and celery to fill out the flavor) you can use for future applications.
That’s not funny. Even in New England we don’t eat the rural people when winters are especially long and cold. We freeze them instead so they don’t need feeding and dig them up and thaw them out in the spring, no worse for wear.
So that explains the gaps in my memory. 
How have I never heard that story?? The most rural of our clan is the Vermont arm.
Anyway, back on topic, shredded beef is good.
My suggestion is in line with Aspenglow’s, in that if the cut allows reduce it it a pulled/shredded pork texture. I don’t generally go for most BBQ sauces though, because I find them excessively sweet, but that’s personal. I’d probably take the resulting shredded meat, and puree a small can of adobo chile in ‘sauce’ and mix that through, then use the shredded, flavored beef in open or rolled tacos, burritos and the like.
An advantage to this is any other remaining texture and flavor deficiencies can be supplemented by taco toppings such as thin sliced jalapeno, onion, some lovely crumbly cheese, a crisp shell, some crunchy cabbage, or a spritz of lime.
I agree with the simpler suggestions. However, if you want to do something fancier, you can make dendeng (an Indonesian beef jerky) with just about any piece of beef, raw or cooked. Here is Charmaine Solomon’s recipe from The Complete Asian Cookbook, with my annotations - the book is Australian, and so her 1 TBS = 4 tsp (not 3 tsp as in American measures).
Dendeng (dried spiced meat)
1 kg ( 2 lb) round or topside steak [any cut of beef, raw or cooked, will do]
5 tablespoons peanut oil [1 Australian Tbs = 4 American tsp, so 6 Am Tbs plus 2 tsp]
2 cloves garlic, crushed
½ tsp finely grated ginger
2 tsp ground coriander
1 tsp ground cumin
1 tsp petis or dried shrimp paste (trasi) [I substitute the fish sauce you can buy here]
1 ½ tsp salt
1 tsp sambal ulek [or just crush a chili pepper]
6 tablespoons dark soy sauce [8 American Tbs or ½ cup]
2 tablespoons tamarind liquid [2 American Tbs + 2 tsp; lemon juice is a fine substitute]
3 tsp palm sugar or substitute [1 American Tbs – any sugar will do]
Cut steak into slices about 5 cm/2 inches. Heat oil in large saucepan and fry the garlic, ginger, coriander, cumin and petis or trasi for a minute or two, then add salt, sambal ulek, soy sauce and tamarind liquid. Add meat and fry, stirring, until meat is coated with spice mixture. Reduce heat, cover pan and let cook over very low heat for 30-35 minutes. Stir occasionally. At the end of this time the liquid should be almost dry. Uncover, add sugar and stir to dissolve. Turn the meat in this mixture over medium heat until liquid in pan has evaporated, but do not let it burn. [If it burns a little, don’t sweat it.] Remove pan from heat and spread the meat in an oven dish in a single layer. Put into a low oven 125C (250F) for 30 minutes. Turn pieces of meat and continue cooking in the oven for a further 20-30 minutes. Meat should be very dark brown but not burnt, and the oil should come out from the meat and be visible at the edge of the pan. Cool and store airtight. [I keep it in glass jars in the refrigerator. It keeps indefinitely.]
Thanks, everyone for your suggestions! We went with the pulled option and it ended up very good!
That Indonesian recipe sounds intriguing, though most of those ingredients are not ones I had on hand!