Pot Roast

johnnyreb

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• Jan 27, 2015

• #1

i know this isnt grilled but check it!

onions taters carrots and celery sauteed in hot DO removed then the chuck

20150127_130445.jpg

• johnnyreb
• Jan 27, 2015

chuck seared on all sides

20150127_130956.jpg

• johnnyreb
• Jan 27, 2015

removed the chuck and scraped all the good stuff from the DO

and placed all back in DO with stock covered in oven at 250*

20150127_131315_1.jpg

• johnnyreb
• Jan 27, 2015

will check back in around 3 hours

 

crazymoon

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• Jan 27, 2015

• #2

JR, I'll be over for a taste taste !

 

hambone1950

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• Jan 27, 2015

• #3

so far , so good

 

johnnyreb

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• Jan 27, 2015

• #4

its kinda soupy....oh well good anyways

 

johnnyreb

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• Jan 27, 2015

• #5

put to much freakin stock in it....

 

tropics

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• Jan 27, 2015

• #6

Make a roux, let the stock cool down try to get it cold drain and add it to the roux should thicken right up. Figure 1 Tbsp Butter, 2 to 3 Tbsp Flour to each cup of stock

 

welshrarebit

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• Jan 27, 2015

• #7

Put some dumplings in there that'll soak up the extra broth.

 

gary s

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• Jan 27, 2015

• #8

You have to post finished pics   can' leave us hanging

Gary

 

themule69

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live north of fort smith arkansas between alma and

• Jan 27, 2015

• #9

gary s said:

 
You have to post finished pics   can' leave us hanging

Gary

Click to expand...

Happy smoken.

David

 

johnnyreb

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• Jan 28, 2015

• #10

sorry no finished pics.....made some rice and poured over the rice!! turned out good