pot roast in slow cooker, have a seven quart s/c and it is one of the few
things i put together and do instead of dh... he is in general a better cook
than I am, but i do the pot roasts. Lee
"Omelet" > wrote in message
news
> In article >,
> "Kent" > wrote:
>
>> > You grilled it too "long and slow".
>> > Needed hot and fast!
>> >
>> > I've had plenty of tender chuck steaks. ;-)
>> > --
>> Do you eat chuck steak rare?
>
> Yes.
>
>> This chuck steak is riddled with fat. You'd
>> really want to render it in some way.
>
> Never had a problem with it.
>
>> I'm going to do the other two tonight.
>> The meat has been marinating in a dillute solution containing A-1 sauce
>> as
>> the primary ingredient. I'm going to semi brown them at a very high
>> temperature indirectly over charcoal for a short time, and then braise,
>> as
>> an "A-1 beouf bourguignon". I'll finalize by simmering beef stock and
>> pinot
>> noir]2 to 1 ratio stock to wine] with lightly browned onions, and a thin
>> roux for thickening. I braise chuck to the point where the meat falls
>> apart.
>>
>> I know this sounds a bit wierd. I'm really interested in preserving the
>> A-1
>> taste.
>>
>> Kent
>
> A-1 is meant to be added to the steak AFTER it's been cooked Kent.
>
> And Braising will never net you a rare steak. It'll be no different
> than pot roast or long slow cooked brisket.
>
> If you like well done steak Kent, just admit it! There is no sin in
> that. It is not my personal preference but not everybody likes bloody
> rare steak like many of us do.
>
> A good pot roast is also quite good, but I do that in the roaster, not
> the pit!
> --
> Peace! Om
>
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