I bought 6 roasts===roast recipes??!

orangecrushed
on 8/16/11 1:40 am - Triad, NC
This thread has inspired me to buy a roast!  Maybe just a few less than 6 of them. :p

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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Chad M.
on 8/16/11 3:21 am - Indianapolis, IN
What kind? If it's a good enough cut, 6 or so hours on low with some water and apple cider vinegar will make it shred extremely well. Mix in some canned chipotle peppers, tomato sauce, cayenne pepper, cumin, paprika, whatever else you want, and have some great tacos.
StacyAnn07
on 8/16/11 3:36 am - Del City, OK
Mmmm roast!! My way cooking it has already been mentioned but i was going to ask a question... What the heck is fage??
    
orangecrushed
on 8/16/11 5:18 am - Triad, NC
Fage is just a brand of Greek yogurt. :)
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goodkel
on 8/16/11 3:46 am
First you're going to need a Priority Mail box.

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)
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Katy S.
on 8/16/11 6:39 am - WA
Bahahaha it may be gone before I make it to the mailbox ;)
"Hi, my name is Katy...and I am a meat eating spin junkie"
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Kayla B.
on 8/16/11 4:07 am - Austin, TX
I'm a lazy roast maker.  I usually just add dry lipton onion soup mix, pepper, water, and let it go for 6-8 hrs.  haha

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.
5'9.5" | HW: 368 | SW: 353 | CW: 155 +/- 5 lbs | Angel to kkanne
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mel1964
on 8/16/11 6:19 am
i get fancy meat recipes from foodnetwork.com and epicurious.com, the internet has a ton! i love my pressure cooker and slow cooker! you have a lot of meat to experiment with! nom!
    
Katy S.
on 8/16/11 6:41 am - WA
These are all great, I like the taco idea too!
"Hi, my name is Katy...and I am a meat eating spin junkie"
HW: 336/DOS: 306/CW: 153/GW: 140?
~ CSz: 5 - S/M
    
* G1: 199# 09/28/11 * G2: 175# 11/30/11 * G3: 160# 12/09/11(
"People too weak to follow their dreams, will always try to find a way to discourage yours"

(deactivated member)
on 8/16/11 7:38 am
I'm planning to try this one.. after being shown how wonderful cumin is in the glaze of a meatloaf by a friend, I'm hooked on red meat & cumin!

From Alton Brown.. you could follow it up to the browning, then stick it in a slow cooker.

Ingredients

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

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