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Old 10-23-2012, 06:14 AM   #11
gratus fermentatio
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Jun 2008
Montana
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I cook my beef roasts mainly in the crockpot with bay leaves, chopped garlic & a bit of sage. The secret here is to butter the top of the roast. About a cup (more or less depending on the size of the roast) of beef stock in the pot with it & at least 8 hrs of cooking time on low. Turns out moist, tender & juicy every time. Regards, GF.

 
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