quote:

Originally posted by Sundancer7

I thought I would share with you my technique for our Sunday after church dinner at Mamaw Smith’s.

I bought a 7 pound chuck roast yesterday with some fat present. I rubbed with with olive oil, salt and peppered, added about a cup of water, covered it and parked it in the over at 225F for almost ten hours. It turned out mash potato tender.

I served it with with fresh sliced tomatoes, every ingredient salad, fresh mash potatoes with sour cream and real butter, green beans out of the garden, peaches and cream fresh corn out of the garden, mac and cheese, devil eggs, corn bread, yeast rolls, angel food cake with whipped cream and strawberries and a one hour nap.

It was good.

Paul E. Smith
Knoxville, TN

I’m thawing a roast as I type to try this method tomorrow. I’ll put it in the oven before I go to work and hopefully it’ll be mash potato tender when I get home! No onions huh? Just olive oil, salt and pepper, water? I could see why no taters, carrots etc. due to the length of cooking time.