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Sundancer7
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Low and Slow
Tue, 10/31/06 5:06 PM
( permalink)
My daughter called me today and informed me that she had cooked at 6 lb chuck roast overnight at 200F for about 8 hours. It was reported that it was juicy and tender with lots of flavor. I had informed her of this technique several months ago and this is the first time she had used it.
Just wanted to share.
Paul E. Smith
Knoxville, TN
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