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<blockquote data-quote="greybeard" data-source="post: 1580016" data-attributes="member: 18945"><p><a href="https://postimg.cc/r0hrvnmw" target="_blank"><img src="https://i.postimg.cc/r0hrvnmw/DSC00417.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p><a href="https://postimg.cc/D4J8R7Hx" target="_blank"><img src="https://i.postimg.cc/D4J8R7Hx/DSC00419.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p></p><p>Season with a good rub, cover good with flour then brown/sear that sucker real good all sides and edges in a hot skillet with about a tblspoon of oil in it...make it a little crusty for more Maillard..While it's searing, Cut up potatoes, onions, peppers, carrots while it's sizzling then pull it off the fire, add the vegs around the sides of the roast, any leftover flour just drop atop the roast, add a little water and roast in the oven covered for 50 minutes.</p><p><a href="https://postimg.cc/bDjPqpZ6" target="_blank"><img src="https://i.postimg.cc/bDjPqpZ6/DSC00423.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p><a href="https://postimg.cc/sMQCSvS6" target="_blank"><img src="https://i.postimg.cc/sMQCSvS6/DSC00424.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p><a href="https://postimg.cc/MXPLDzzh" target="_blank"><img src="https://i.postimg.cc/MXPLDzzh/DSC00430.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p><a href="https://postimg.cc/dDtR4d10" target="_blank"><img src="https://i.postimg.cc/dDtR4d10/done.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p>Fork tender with it's own gravy.</p><p></p><p><a href="https://postimg.cc/n9tyfkwN" target="_blank"><img src="https://i.postimg.cc/n9tyfkwN/DSC00434.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p></blockquote><p></p>
[QUOTE="greybeard, post: 1580016, member: 18945"] [url=https://postimg.cc/r0hrvnmw][img]https://i.postimg.cc/r0hrvnmw/DSC00417.jpg[/img][/url] [url=https://postimg.cc/D4J8R7Hx][img]https://i.postimg.cc/D4J8R7Hx/DSC00419.jpg[/img][/url] Season with a good rub, cover good with flour then brown/sear that sucker real good all sides and edges in a hot skillet with about a tblspoon of oil in it...make it a little crusty for more Maillard..While it's searing, Cut up potatoes, onions, peppers, carrots while it's sizzling then pull it off the fire, add the vegs around the sides of the roast, any leftover flour just drop atop the roast, add a little water and roast in the oven covered for 50 minutes. [url=https://postimg.cc/bDjPqpZ6][img]https://i.postimg.cc/bDjPqpZ6/DSC00423.jpg[/img][/url] [url=https://postimg.cc/sMQCSvS6][img]https://i.postimg.cc/sMQCSvS6/DSC00424.jpg[/img][/url] [url=https://postimg.cc/MXPLDzzh][img]https://i.postimg.cc/MXPLDzzh/DSC00430.jpg[/img][/url] [url=https://postimg.cc/dDtR4d10][img]https://i.postimg.cc/dDtR4d10/done.jpg[/img][/url] Fork tender with it's own gravy. [url=https://postimg.cc/n9tyfkwN][img]https://i.postimg.cc/n9tyfkwN/DSC00434.jpg[/img][/url] [/QUOTE]
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