Discussion in 'Butcher Block And Kitchen' started by DoubleLunger, Jan 1, 2017.
Anyone have any good ones? Other than the old crock pot + cream of mushroom soup + veggies?
I like to use a turkey pan for making roasts. Put the roast in the pan and bring water halfway up the roast. Season the roast and water with Lawrys seasoned salt. Then put the top on. The secret is to drum skin the top with Saran Wrap and then to cover that with foil. I do mine for 12 hrs at 350 but they are huge roasts. Good luck!
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