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Old 12-14-2008, 11:23 AM   #11
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Quote:
Originally Posted by Foodfiend View Post
How would you convert this to a regular oven cook time? I don't have access to an outdoor grill area (living in an apt. and rules are no grills of any kind due to fire hazard). Given that, I was thinking about putting the roast in a roaster pan and putting it in the oven at roughly 375 degrees for about 2-3 hours (does that sound about right? If not what would you suggest?). Would you sear the roast before putting it in the roaster or just basically follow the recipe listed with the exception of putting it in the dutch oven and covering with coals.

Thanks for any suggestions, this sounds (and looks) like a wonderful recipe to try out.
IMO 375* would be too hot...You want the meat to barely simmer (braise) in the pot....Not Boil. On top of the stove you can watch for a barely simmer...In the oven, your oven setting will be determinded by the type of pot/dutch oven etc. you are using....Maybe start in the 300* or less range, and go from there...Remember....just a slow simmer.
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Old 12-14-2008, 12:01 PM   #12
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The house-broke DO version calls for 275 for 3 hours. I have made it both ways and it is a family favorite here. I should also add tossing in some peeled chunked carrots works well too.
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Old 12-14-2008, 12:15 PM   #13
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Bob's right about keeping the temp. lower. Probably no more than 325 at the highest. The secret, as he said, is to let the roast simmer slowly. My roast was 3 1/2 lbs., and I took it out at about 3 1/2 hours. I should have let it go for a full 4 hours. And I never let it boil. It was always at a low simmer. I did not sear the meat at all.
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Old 12-15-2008, 09:35 AM   #14
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Thank you for the replies. I'm definitely going to try it out when I next get paid. Thank you again.
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Old 12-21-2008, 08:48 PM   #15
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looks good !
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