I bought 6 roasts===roast recipes??!
In regards to your question about the Fage and SF Cheesecake pudding? I had kind of the same reaction. It was "ok", but way too thick for my liking. I've since seen that other people water it down a bit by stirring in a bit of milk. I may try that next time. I bought some other flavors, so I'll see how those taste too!
Best of luck with your roast adventure!
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Assemble as per instructions.
Place one frozen roast inside a ziplock baggie.
Place that baggie inside another baggie and fill with dry ice.
Ship immediately to me.
(feel free to cook it up first using one of the awsome recipes already posted)
Or click on my name
DS SW 265 CW 120 5'7"
Fage...never added cheesecake pudding mix. But then...I don't like cheesecake pudding mix. I do think the higher fat fage products are more cheesecake textured if that's what you're going for.
From Alton Brown.. you could follow it up to the browning, then stick it in a slow cooker.
Ingredients
- 1 (2-pound) blade cut chuck roast
- 2 teaspoons kosher salt
- 2 teaspoons cumin
- Vegetable oil
- 1 medium onion, chopped
- 5 to 6 cloves garlic, smashed
- 1 cup tomato juice
- 1/3 cup balsamic vinegar
- 1 cup ****tail olives, drained and broken
- 1/2 cup dark raisins
Directions
Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar,olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce