"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Click Here to Login
Thread Tools Display Modes
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 ?

malibuphoenix is offline   Reply With Quote
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.

llogar is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:51 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.