Joxer_Daly Posted July 26, 2013 Share Posted July 26, 2013 I've a nice round roast here for dinner tomorrow - just under a kilo. I usually just roast the fecker with a bit of salt and pepper, carrots and parsnips and whatnot. Any suggestions for some interesting alternatives would be greatly appreciated. Quote Link to comment Share on other sites More sharing options...
Nyx81 Posted July 26, 2013 Share Posted July 26, 2013 Add some garlic and rosemary. Just a little bit don't over season Enjoy:) Quote Link to comment Share on other sites More sharing options...
knightni Posted July 26, 2013 Share Posted July 26, 2013 Try this one: http://thepioneerwoman.com/cooking/2011/09..._the_pot_roast/ Quote Link to comment Share on other sites More sharing options...
Joxer_Daly Posted July 27, 2013 Author Share Posted July 27, 2013 QUOTE (knightni @ Jul 27, 2013 -> 12:27 AM) Try this one: http://thepioneerwoman.com/cooking/2011/09..._the_pot_roast/ Might improvise with that. That cut is considerably more marbled than the round roast, which is lean but very tough. I might have to look into the cooking times and temperatures a bit more so I don't end up with an ultra dry and tough roast. Quote Link to comment Share on other sites More sharing options...
knightni Posted July 27, 2013 Share Posted July 27, 2013 Beef stock will keep it from drying up. Quote Link to comment Share on other sites More sharing options...
Joxer_Daly Posted August 30, 2013 Author Share Posted August 30, 2013 What weight would a "stick" of butter be in grams for this macaroni and cheese recipe? A standard block of butter here is 454g, but that sounds like a feck load of butter to be putting in anything. You lot and your crazy recipe measurements. Quote Link to comment Share on other sites More sharing options...
Balta1701 Posted August 30, 2013 Share Posted August 30, 2013 QUOTE (Joxer_Daly @ Aug 30, 2013 -> 04:44 PM) What weight would a "stick" of butter be in grams for this macaroni and cheese recipe? A standard block of butter here is 454g, but that sounds like a feck load of butter to be putting in anything. You lot and your crazy recipe measurements. http://www.traditionaloven.com/conversions..._converter.html Quote Link to comment Share on other sites More sharing options...
Joxer_Daly Posted August 30, 2013 Author Share Posted August 30, 2013 QUOTE (Balta1701 @ Aug 30, 2013 -> 09:48 PM) http://www.traditionaloven.com/conversions..._converter.html Very handy. Good man, thanks. Quote Link to comment Share on other sites More sharing options...
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