So how's that weight loss coming along?

[Merlin99 (Premo)]

Originally Posted by K_Jo

:dutchoven:

Should I look this up in the urban dictionary?

[vraiblonde]

YUM!

I used a chuck roast, which was a little fatty but still good. And the gravy was a bit too winey so I'd cut that back or out next time. BUT! It was still pretty darn good and a perfect med-rare, which you can't get with a crock pot.

[Larry Gude (Premo)]

Originally Posted by vraiblonde

YUM!

I used a chuck roast, which was a little fatty but still good. And the gravy was a bit too winey so I'd cut that back or out next time. BUT! It was still pretty darn good and a perfect med-rare, which you can't get with a crock pot.

Oh.


My.


Gawd...

[vraiblonde]

Originally Posted by Larry Gude

Oh.


My.


Gawd...

You.

Don't.

Like.

Roast.

[Larry Gude (Premo)]

Originally Posted by vraiblonde

You.

Don't.

Like.

Roast.

That's

NOT

roast!

Look at it!!! No laces, no sole, no tongue. That is NOT roast!

[vraiblonde]

Originally Posted by Larry Gude

That's

NOT

roast!

Look at it!!! No laces, no sole, no tongue. That is NOT roast!

Oh pooh. You've had any number of my perfectly yummy crockpot roasts that are not dry at all, and you said right on here not too long ago that you didn't even like those all that much.

You just like the sight of rare meat - admit it.

[cattitude (Premo)]

Originally Posted by vraiblonde

YUM!

I used a chuck roast, which was a little fatty but still good. And the gravy was a bit too winey so I'd cut that back or out next time. BUT! It was still pretty darn good and a perfect med-rare, which you can't get with a crock pot.

How long did you cook it? I've never seen a medium rare pot roast and thought a rare chuck roast would be tough

[Dye Tied (Premo)]

Originally Posted by vraiblonde

YUM!

I used a chuck roast, which was a little fatty but still good. And the gravy was a bit too winey so I'd cut that back or out next time. BUT! It was still pretty darn good and a perfect med-rare, which you can't get with a crock pot.

Did you use a Merlot?

[Larry Gude (Premo)]

Originally Posted by vraiblonde

Oh pooh. You've had any number of my perfectly yummy crockpot roasts that are not dry at all, and you said right on here not too long ago that you didn't even like those all that much.

You just like the sight of rare meat - admit it.

Liar! I told you all about what grandma did to us with roasts over the years. Time and again. You expect me to just shake that off? Act like it never happened!? So, I'm still not over it, OK? I'm working on it. Hell, RED is how I like my meat and you know it!

BTW, which salt am I supposed to have? With iodine or without???

[vraiblonde]

Originally Posted by cattitude

How long did you cook it? I've never seen a medium rare pot roast and thought a rare chuck roast would be tough

Seared on both sides for about 5 mins per, then in a 275 oven for 2 hrs, let rest for 20 mins. It wasn't tough at all. It was like a med-rare sirloin - not fall apart, but not tough.