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Posted on 6/10/17 at 5:12 pm
Posted on 6/10/17 at 5:12 pm
(no message)
This post was edited on 6/29/17 at 3:18 pm
Posted on 6/10/17 at 5:16 pm to LSUTigersVCURams
Good lord yes. Brown it or don't, your call. Add 1/2 cup buttermilk to the braise, with onions, garlic and seasonings. Add quartered potato and carrot in the last few hours.
Posted on 6/10/17 at 5:23 pm to LSUTigersVCURams
Sometimes after I remove the roast, I put the slow cooker on high (with the lid off) to reduce the liquid a bit.
This post was edited on 6/10/17 at 5:24 pm
Posted on 6/10/17 at 6:48 pm to Darla Hood
I do it all the time. Get a chuck roast, season it with paprika and salt and then brown it in a regular pot with a touch of oil. Transfer roast and drippings to crockpot with a pack of Lipton onion soup, just a little cream of mushrooms, and add some smoked sausage. In the pot you used to brown meat with, brown down some trinity and then add it to the crockpot. Leave that all day and make some rice.
Posted on 6/10/17 at 7:36 pm to LSUTigersVCURams
How else do you make a roast rice and gravy?
Posted on 6/10/17 at 8:34 pm to CoachChappy
On the stove? In the oven? In a pressure cooker?
Posted on 6/11/17 at 7:48 am to Darla Hood
quote:
On the stove? In the oven? In a pressure cooker?
That's sounds like witchcraft to me.
Posted on 6/11/17 at 8:47 am to LSUTigersVCURams
Mississippi roast
Making a Mississippi roast for dinner tonight because of this thread
Making a Mississippi roast for dinner tonight because of this thread
This post was edited on 6/11/17 at 6:02 pm
Posted on 6/11/17 at 8:54 am to LSUTigersVCURams
I like to purée some of the veggies after to thicken the gravy.
This post was edited on 6/11/17 at 8:55 am
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