Dan, sorry. Apparently I misunderstood the cut you meant and gave the wrong
recipes. Oh well, I tried!

The one you have is for long slow cooking for best effect. Normally in very
little liquid as it makes it's own.

While balsalmic vinegar sounds a little odd, it might work well as i often
add a little vinegar to tenderize. If you do that, keep the vegetables you
plan to add, to ones that work well with a little vinegar if you plan to eat
them too.

I also agree witht he person who said they have rotisseried a cut like that
but watch the drip pan or r may overflow. I've done the rotisserie route
but cut the 'pot roast' down to more like thick steaks, marinaded in a
vinegar based way and put them in the basket. I like them long cooked at a
lower temp setting (say 250).

Here's something else I've done with that cut. While not the 'recommended
cut for this' we happen to like it. Got a dehydrator? We make our own
semi-dry jerky (stored in the fridge). If it's frozen, patly thaw to make
it easier to cut. If it's not frozen, it's easier to cut if you partly
freeze it first. Spice/marinade the slices with vinegar and worstershire
then we add a little hot sauce (cholula with the wooden ball is the one we
like). For 'real jerky' this cut is too fatty but heck, we eat alot of it
right out the dehyradtor as it's going and it'ssoft enough for my husband's
bad teeth (grin).


"dan" > wrote in message
ups.com...
> about 4-5 pounds. haven't got a clue what to do with it. rather not
> use a crock pot / slow cooker, but the truth is I have no experience
> with this cut, or any 'roast' for that matter.
>
> there is a recipe floating on the net that starts with rubbing it with
> balsamic, among other things....
>
> anyone have any pointers?
>
> (I'm a roast newbie)
>
> thanks,
> -dan
>