On 21 Aug 2005 16:02:25 -0700, nancree wrote:

> The OP didn't say what kind of roast it was. Sounds like it was a
> pot-roast-type cut of meat, not a rib or loin roast. What do you
> think?
> Nancree

She said large "blade", so I assumed it was chuck roast. She cooked
it long & slow, which is perfect for a 7-bone chuck.



Scroll down to "Blade"
http://www.mealsforyou.com/cgi-bin/c...tcutsbeef.html
Here's a picture for you - it's pork, but carcasses are basically the
same. http://animalscience.unl.edu/meats/i...s/Loinblrt.htm


> ~patches~ Aug 16, 12:17 pm

> I used a lg blade and bbq sauce made from Bernardin's
> site http://homecanning.com. I don't really care for the
> sauce on much more than chicken but I need to use it up.
> I poured a little bbq sauce into a tin foil pan then plopped
> the frozen roast down onto it. I poured the rest of the bbq
> sauce over the roast and added sliced onions and a little
> garlic. I covered it with tin foil then set on the bbq at low
> heat (200 - 240 F) for about 4 hours.