ATTN: Fishlessman

Unknown

Please post the recipe to the pot roast picture you posted in the BGE-Dilemma thread. That looked like some good eating.[p]Ive tried pot roast before. It was good but nothing to brag about.[p]I cant seem to buy the correct meat for post roast. theres different variations i guess. Theres several "roast" cuts of meat and i dont know which one is the correct one to use. I shop at costco.[p]

Unknown

i guess my main question is what is the exact name of the meat im supposed to use for pot roast? [p]still would like that recipe though

fishlessman

newtoegg,
i buy 8 to 10 pound pieces cut from the chuck roll, it is also what i use for pulled beef. the center of the chuck roll is the chuck eye roast. that pot roast was basic, potatoes and beef for a 10 day guys fishing trip, i usually add alot more, turnups, parsnips, carrots, potatoes. coat meat with salt and flour and sear in bacon grease in a cast iron skillet, outside is better if you have a burner. onion slices on bottom, add roast, low sodium chicken stock, white wine, 2 beers (this time it was pumpkin ale), and then water til its 2/3 up the side of the roast. in egg at 300 inderect for about 5 to 6 hours til the meat is tender, add veggies and continue cooking til done, another hour or so. you can spice it or not, but the onions chicken stock and wine add a nice flavor on there own