Looking for Slow Roasting Pot Roast Ideas

LFGEnergy

Grew up with a friend from Malaysia, who's mom would make a dish called "Hot Meat". It was a roast cooked with chili paste and garlic to fall apart consistency. VERY spicy, excellent over white rice.

Want to try to reproduce on the egg. Dont want the braised wet cook like a typical pot roast in DO, but thinking more of a moist cook (like the consistency you get with a cooking bag), if that makes sense :blink: . Want it falling apart tender. However, if the cook is too wet, concerned the chili paste and garlic will wash out in flavor.

Searing at 600 (doused with Raging River), but after that a little fuzzy. DO with lid off and watching to maintain moisture in bottom? Or DO with lid on? Cook at about 325?

Will grab some pics if it comes out good!

Dave in Keller, TX

BENTE

what i like to do is pepper beef it goes well over rice or on a bun

http://playingwithfireandsmoke.blogspot.com/1996/07/pepper-beef.html

if i were you i would put the lid on.. the dimpleson the inside of the lid redistribute the evaporating liquid evenly.. plus if you are low in mosture to begin with you will really want to keep a close eye on it

HTH

LFGEnergy

Excellent link - Thanks! The finish in the photos looks like what I am looking for.

We will see!

Dave