Whats for supper tonight?

Copejunkie said:
Looks good.. Roast is a staple here. Out of curiosity, why is your's already shredded? Our's are big hunks of meat that are cut off the rump or the shoulder, and are usually at least 5 or more pounds. Most of them wouldn't fit in a normal crackpot. We use a roast pan, drop the frozen roast in, fill it half way up with water, add salt, throw it in the oven for 2 or 3 hours at 300. Take it out drop in whole potatoes, carrots and chunked up onions, put it all back in for 2 more hours and a great tender meal is ready. Turn the heat down to make it cook longer.
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I got to try that.
 
iesheepdog said:
Want to stay married 35+ years like me, just agree no matter if she is right or wrong.
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Full disclosure, I am in a unique situation where I (as a guy) have a disproportionate say in what goes on around here. Then again, I've only been married for a bit over 15 years so that's probably why. I guess I'll sit around and wait to the 25-30 year mark where I get steam rolled, but not really counting on it.
 
iesheepdog said:
Looking good. Final results in? Going to give it a try myself.
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Couple of tips, be careful with the salt, you need it, but there's a lot in beef broth, 1 small can then water. I do put my salt n pepper rub on the meat before it goes in, an onion almost melts completely away but adds a great deal of flavor, we like it spicy, once I used a can of Chipotle and it was almost too hot.. 1 jar of hot whole pepperoncini peppers is perfect, you can fish em out afterwards. I do put in a spoon of better than bouillon.
 
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