I am wanting to egg a boneless cuck roast (actualy 2 total weight 5.25 lbs) I usualy braise them in my cast iron dutch oven in beef broth, a little wine,and a can golden mushroom soup along with sauteed onions, celery and carrots.
This is a good way to do it but I was wondeing, can this type of roast be egged in a v rack (dry roasted) like a standing rib roast?
and if so what kinda of temps should I go for
I think that "pot"roasts are cooked much donner than rib roasts
and I do like a pot roast that flakes with a fork
but I have no clue as to how to make the gravy if I dont do the braise method.
And ofcorse in my humble opinion one must have mashed taters and gravy with his pot roast
ANy insite would be greatly appreciated