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Old 12-31-2008, 03:30 PM   #21
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Originally Posted by Luvs2Cook View Post
DQ,
this sounds perfect and exactly about the amount of time I have, but I do not have a DO, what can I substitute?
Use any heavy pot with a lid. You can use a deep skillet as long as it has a lid because this needs to braise with liquid. If all else fails, just cover completely with a couple thicknesses of aluminum foil. Be sure whatever you use, the handle is oven safe.
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Old 12-31-2008, 03:40 PM   #22
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L2C

I was going to post that I have had great success with a DO as well. Keeping it covered for the first couple hours then at the very end uncovering and raising the heat to crust up the skin.

I usually brown first then make a 'rack' of thick slice onion & other veggies. Place the roast in the middle and surround with potatoes if there is room put a cup or so of liquid (stock/apple juice whatever) in the bottom.

I use my Cast Iron DO

You cant quite replicate the heat properties of a CI DO but an oven safe pot like a 6qt stock or a large corning-ware or pyrex vessel basically anything oven safe with a cover that you can fit that sucker in.

If you have a chance pick yourself up a DO. They do some wonderful stuff for low-slow cooking. You can spend a serious buck on a LeCreuset but you can get a knockoff pretty cheaply... or a big ol raw cast iron one even cheaper.
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