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Old 02-12-2006, 07:06 AM   #11
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Even easier than cooking on top of the stove where the simmer may get too high (and toughen the meat), put it in a 300* oven tightly covered.
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Old 03-10-2006, 05:46 AM   #12
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crockpots

I see tons of crockpots in the thrift stores for $3- $5
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Old 03-10-2006, 09:38 AM   #13
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My husband brought a three legged cast iron pot back from South Africa, it's called a "Potjie" pot, and it's used to cook stews on the fire outside - BUT, I have seen them here at CampMore. This one happens to be well seasoned. I also have a 5qt iron pot I bought in 1993 at K-Mart (pre-Martha) for $5.
Why am I telling you this? I have a piece of bottom round roast in the freezer, (about 6 - 7 lbs), and I was trying to think of how to cook it. I've read that slow cooking would work great, but I am a little nervous to try this big piece of meat in my slow cooker. Then I thought of my iron pots. The 5qt may be too small (I also want to throw in potatoes and carrots and onion), so I'm dragging my husband's potjie inside (it must be at least 10qts) (it says No. 2 or No. 3 on the side), and I'm going to stick it on top of the stove on Sunday and slow cook this piece of beef - hopefully, kind of like a pot roast. BTW, the potjie has a very heavy iron lid, too. What I like about the iron pots is that I can heat them up first and brown the meat right in the pot, then turn it way way down and let it slow cook.
I don't have a pot roast recipe, and searched for one here the other day, but when I put in the words pot roast, I think I got every post that had the word "pot" in it, and then also every post with the word "roast". Not enough time to read through them all!!!
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Old 03-11-2006, 12:01 PM   #14
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Grandma Snarr's Pot Roast

Here's a recipe for my Grandma Snarr's pot roast:

Pot Roast
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Old 03-13-2006, 11:27 AM   #15
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Hi Constance, you probably think I'm making this up, but I thought of your Grandma Snarr's recipe on Sunday..I must have read it once before. It is a lovely recipe, and so is the one just before it that someone posted from watching the foodnetwork show "How to Boil Water". I pretty much did mine your Grandma's way on Sunday. It came out very tasty, but the cut of meat - a bottom round roast - did not have enough fat and connective tissue I think, and in spite of my best efforts, I felt it was dry (thank heavens the gravy was so nice, it helped a lot). I am going to keep trying until I get this right - I'll be looking for chuck or sirloin. My husband's potjie pot was big enough, but too heavy to work with around the stove. I actually managed to knock it over in the oven, having taken it out to turn the roast. Not the best idea.
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