Slow Roast Chuck Roast

ROAST REPORT!

I just had to let you all know, and to thank Paul(I follwed your instructions to the "T") for the post, my roast came out FANTASTIC! It had a bone that could all but be removed with a feather! Rave reviews from the family! I started it at 1p(4.15lbs)and when I got home at 6p I checked it, guys, there is no other way to do a roast! I transfered it(carefully)to another dish, made the most delicious brown gravy with the drippings and broth, had a fresh salad, rice, and yeast rolls. Guess what's for lunch......if it makes it to that time....

Thanks Rusty. I just thought I would tell you that I did a pork shoulder the same way except I used BBQ sauce (two bottles), lotsa salt and pepper. I did not use oil and was extremely tender, moist and tasty. 225F for 8 hours for a 6 pound shoulder worked for me.

Slow cooked and low temp is the trick.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Sundancer7

Thanks Rusty. I just thought I would tell you that I did a pork shoulder the same way except I used BBQ sauce (two bottles), lotsa salt and pepper. I did not use oil and was extremely tender, moist and tasty. 225F for 8 hours for a 6 pound shoulder worked for me.

Slow cooked and low temp is the trick.

Paul E. Smith
Knoxville, TN

Paul, lunch is gone. It was just as good as last night, now I need a nap.[|)]

Paul,
I have learned so much from you and others on this board!! And all this time I thought I was a pretty good cook.

Keep those good ideas comin! BTW, how is Mamaw Smith doing now? Is she recovering okay? I am praying for her.

Cheryl

I do the pork shoulder slow-roast, too. But wrapped in foil, and just salt and pepper. Comes out pulled-pork tender. But I put the sauce on at serving time. At the end of cooking, I take it out of the foil and nuke it bare for 15-20 minutes at about 500 degrees to get the nice crusty outside.