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Old 02-17-2014, 09:20 AM   #71
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Originally Posted by Whiskadoodle View Post
I made Ol-Blue’s pork roast last week. I forgot to add a review...

...Would I make this again. Yes. It was easy...
It's a keeper alright. I've only ever made it like the recipe and it comes out perfect everytime with the gravy just the right consistency. I use a CI DO. And I also like my pork white

For me though, I'm going to leave the garlic slivers out. I like garlic flavor, just not concentrated like it is when you stud meat with it.
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Old 02-17-2014, 09:28 AM   #72
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Hey, Mac, that sounds really good. You might want to put it in its own thread, though. People will be much more likely to find it that way.
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Old 02-20-2014, 01:00 PM   #73
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This is similar to a recipe I have used for years called "no-peek casserole." It started out using stew meat (with veg.) , then progressed to pot roast and pork roasts. I don't use as much liquid and actually substitute red wine for water. It works either in a dutch oven or a crockpot. It hasn't failed me yet!

BTW. Its called "no-peek" because you're supposed to cook low and slow and not lift the lid.
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Old 02-20-2014, 01:24 PM   #74
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Originally Posted by mmyap View Post
This is similar to a recipe I have used for years called "no-peek casserole." It started out using stew meat (with veg.) , then progressed to pot roast and pork roasts. I don't use as much liquid and actually substitute red wine for water. It works either in a dutch oven or a crockpot. It hasn't failed me yet!

BTW. Its called "no-peek" because you're supposed to cook low and slow and not lift the lid.
Like this?
Dutch Oven Beef with Gravy Recipe
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Old 02-20-2014, 01:35 PM   #75
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That is pretty much it. I'm thinking of trying something similar with chicken using cr. of celery and a Knorr package of something that lends itself better to chicken then the onion soup does. We shall think on that one.
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Old 03-24-2014, 09:11 PM   #76
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Sounds like it could be good however u could always make up a veggie chutney and place it in a baking dish and smother the choked in the chutney. Also for some extra pazaz u could use boneless chicken breaststroke and slice a pocket in them and stuff them with fresh herbs and cheese with a bit of hickory bbq sauce for flare... And convection bake it for about 45 mind covered with tin foil. Oh and use the creme of celery with a bit of creme or milk added u will love it. Msg me if u wanna know more. It sounds tough but of u like to prep like I do u will love the finished creation. Serves well with white wine to.

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