Tue, Sep-16-03, 14:51
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Senior Member
Posts: 683
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Plan: 6 week cure
Stats: 217/183/120
BF:Yes, it is.
Progress: 35%
Location: Ohio
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Actually, I'd forget the beef broth and just put water in. When the roast cooks it will make it's own delicious broth. Watch those onions though, I blew almost a day's worth of carbs during induction because I threw some onions into a salad. Those bad boys have some powerful carbs to 'em. As far as how long do you cook the roast? How well done do you want it. Remember - slow cookers are just that - SLOW COOKERS. I like my roasts falling apart done so I put one in the crock pot Saturday morning and let it cook for most of the day. Umm - Umm - great tasting beef. I'd add salt after cooking as salt has a tendency to make beef somewhat tough if it's added before or during cooking.
Almost forgot your part about browning - No, I wouldn't brown it first. All browning does is seal in the juices for when you are roasting it.
Have fun cooking.
Last edited by shortstuff : Tue, Sep-16-03 at 14:53.
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