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Old 05-30-2010, 09:55 AM   #41
Assistant Cook
Join Date: May 2010
Posts: 1
Michelemarie, What settings would you suggest for how you cooked it but for a 1.5 lb pot roast ?

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Old 02-02-2012, 10:35 AM   #42
Assistant Cook
Join Date: Feb 2012
Location: Austin, TX
Posts: 2
Another approach


OK ladies and gents if there any out there:

The cross cut that I received from the meat department wasn't tied and was all wobbly... so I rolled it out creating the platform for a roulade... filleting where necessary to maintain one piece of meat. I have slathered the rub on the inside of the meat and have rolled it back up. Then I tied the roll. It is marinating in the fridge overnight. I will sear the exterior on top of the stove tonight and place it in the oven with pot roast veggies and some vermouth and leftover chicken stock… we’ll see what this produces. I hope it’s good… money for meat meals is scarce right now. I can always cube the results for chili or beef stew.

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