I deserve no credit for this "recipe" as it was posted by dannos on the members mark discussion part 2. I just recently purchased a couple of roasts to try it though! I copied it directly from his posting. He also recommends a rib cooking method. If you are interested in that you can go to that string and search on chuck roast! Good luck- Lee Quick, delicious, cheap... $1.99/lb chuck roast. Get an injector kit and inject it with Cajun Creole Garic, liberally sprinkle it with Cajun seasoning (both avaialbe at Menards), put in on the rotisserie for about 2 hours - 160 degress in the thick part will yield slightly pink. Chuck roast isn't round, so the ends that are closer to the IR burner will be extra crispy and spicey. I get my chuck roasts at Sam's - there's two in a package and I cook 'em both at the same time. Try the cajun seasoning on pork chops on the grill - it's great, but go easy on the Cajun seasoning cuz chops are a lot thinner than chuck roasts.

Shepherds Pie is a family favourite here. I often make it from left over ground roast beef. Shepherds Pie 4 tbsp vegetable oil 1 1/2 pounds ground beef 3/4 cup diced onion, about 1/2 medium 1 cup diced celery I usually omit the celery and add frozen peas) 2 cups diced carrot, about 2 medium 2 cloves garlic, minced 1 heaping tbsp tomato paste (I often use Worcestershire too) 2 tbsp flour 1 cup red wine ( I often omit) 2 1/2 cups beef stock ( I use 1/2 stock one half my brown sauce) 1 sprig rosemary 1 sprig thyme Salt and pepper to taste 4 medium cooking potatoes, peeled and quartered 2 cloves garlic, smashed butter 1/4 milk 1/4 cup grated parmesan cheese I often omit) salt and pepper to taste 1. Add 2 tbsp vegetable oil to large pan over medium high heat. Add ground beef. 2. Cook until excess liquid is gone and meat is starting to brown. If required drain of any fat. 3. Remove meat from pan and deglaze with red wine, let reduce slightly. 4. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until soft but not browned, about 5-7 minutes. 5. Add garlic and add tomato paste. Brown paste slightly then sprinkle in flour. Cook out for a minute or two 6. Add in red wine, scraping up brown bits from bottom of pan. 7. Add beef stock, rosemary, thyme. Return browned meat to pot. Simmer, covered for 20-25 minutes. 8. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme . Season well with salt and pepper. Potatoes 1. Add quartered potatoes and smashed garlic to medium pot. 2. Boil until potatoes are tender but not overdone, about 15-20 minutes. 3. Strain potatoes; let dry out slightly in colander before returning to pot. Add milk, butter, pepper, Parmesan cheese and more salt if necessary. 4. Mash potato masher. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes. Grate parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper. Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving.

Posted by joanm "----Dcarch, interesting information. I would be one of those people that would try sous vide just for the ability to get it "exact". I just don't have time to even read about it these days. Was that really london broil? And was it really tender? That would be worth the wait." Indeed, "exact", "prefect" and "repeatability" is what sous vide is all about. The only time you can run into problem is the power goes out when you are cooking. Yes, very tender medium rare London broil that was. Posted by jkom51 "My DH was born and raised in Hong Kong, so everyone eats their meat (no matter what kind) cooked well-done. ------" Well-done meat can be very delicious. Beef, chicken, cooked at 160F is well-done, not bloody and taste very good. Beef, chicken cooked at 212F is way overcooked and dry. dcarch

I'm with your mum and will pass on the fungus but pot roast is a definite favorite of mine. One suggestion for you Wolfie, as you're expanding your cooking skills you might want to try making your own gravy as one alluded to. Rachel Ray has a 3 condiment pan gravy that I found was surprisingly good and very easy to make. Doesn't have nearly the salt of the packet mixes either. Just an idea you might want to try sometime.