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Old 08-02-2006, 09:36 PM   #51
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My favorite way to do pot roast is in a pressure cooker. It tastes great, saves time and doesn't heat up the kitchen. I brown a chuck roast, add a pkg or two onion soup mix and some water. Cook at 10 lbs pressure for 45 minutes. Cool before opening as instructed. Add carrots chunks and potatoes wedges(you can take the roast out at this point if you want to make room for more veggies) cook for 3-4 minutes at 15 lbs pressure. Cool fast. Makes lots of juice!
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Old 08-02-2006, 09:37 PM   #52
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Quote:
Originally Posted by Mylegsbig
Gretchen, thank you, but im very meticulous.

BBQ sauce comes in different size bottles.

The roasts that i was looking at varied in weight from 2.5 lbs to about 4lbs.

there are too many variables.

i will not risk screwing up a 20 dollar piece of meat that took like 5 hours to cook.
If you are paying $20 for this meat, it is too good for this BBQ.WE are talking about CHUCK or ROUND NOT SIRLOIN.
It should cost about $2-3/lb. It is tough meat--that is why we are cooking it so long at such a low temp.

I can't get much more exact than 12oz of BBQ sauce (use a measuring cup=a 1 1/2C) and 12oz of beer (also = 1 1/2 C)--that is a normal can or bottle. Per 2-4# of beef--that's how us Bbqers do it.

In my opinion, cooks should not be so meticulous/exact in some places. Better stuff happens when you're a bit adventurous. Baking REQUIRES exactness--BBQ doesn't.
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Old 08-02-2006, 10:25 PM   #53
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Quote:
Originally Posted by Gretchen

I can't get much more exact than 12oz of BBQ sauce
the meat was 4.99 a pound choice aged chuck, so more like 15 bucks

it was from one of those fancy grocers

I was talking about when you said this:

" Pour over a bottle of beer and a half bottle of BBQ sauce."

that is why i made the second post asking for clarification

remember this is the first time ever done this...and im cooking for someone else, not just myself
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Old 08-02-2006, 10:29 PM   #54
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thanks everyone for all your help all i can do now is try my best. will let you know how it turns out.

Cheers
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Old 08-03-2006, 03:37 PM   #55
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Just popped this roast in the oven with enough BBQ Sauce and Beer mixture to cover half way. I also included soy sauce and worchestershire sauce in this mixture, a couple dashes of each.

Question: There were areas of this roast that had little separations in them, and i cut some garlic cloves in half lengthwise, and stuck them in these little pockets.

Is this ok or should i take them out in a bit?
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Old 08-03-2006, 03:44 PM   #56
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Garlic never hurts MLB
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Old 08-03-2006, 04:15 PM   #57
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thank you GB.

Will keep you guys updated.
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Old 08-03-2006, 05:37 PM   #58
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As GB said, there is very little wrong you can do to a pot roast or BBQ so far as spices are concerned, and garlic is one of the major food groups, isn't it?
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Old 08-03-2006, 06:48 PM   #59
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Quote:
Originally Posted by Gretchen
garlic is one of the major food groups, isn't it?
Well said Gretchen
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