A'ight, here we go:

Couple o' steaks and what's that? Gently rubbed roast, you say? ROR, you devil you:

http://i689.photobucket.com/albums/v...psf0bc666b.jpg

Better get some veggies going:

http://i689.photobucket.com/albums/v...ps2e9fcc44.jpg


Steaks are up! ( a little crispy on the outside only ) :

http://i689.photobucket.com/albums/v...ps43f737be.jpg


How'd that roast turn out? :

http://i689.photobucket.com/albums/v...ps71a8bb2f.jpg


Finished product:

http://i689.photobucket.com/albums/v...ps236b6aa0.jpg


Aaaaand, cocktails for any asshole with a negative opinion on my cooking:

http://i689.photobucket.com/albums/v...NECOCKTAIL.png

Did you grill the roast? Was that any more tender than a monster truck tire?

Brutal.

Only the outside gets cooked well. The inside is nice and pink. Tomorrow I'll cut it into portions that go in my salads and tostadas.

Jackass.:)

Seriously, what kind of roast? Most roasts don't fare that well unless you do 'em slow or braise.

I make wings and fries. No pics, but who would lie about that...

LMAOLMAOLMAOLMAOLMAOLMAOLMAOLMAOLMAOLMAOLMAOLMAO

I do them quite a bit. Takes some time, but they turn out good and are a change up from pot roast.

Usually do chuck roasts. If the roast has a bad cut or a bunch of fat it doesn't work well.

I should also note I'm doing this with beef butchered from the feedlot. Not some jank ass grocery store shit.

Chuck Roast.

Marinated for 24 hours.

I have three things I'm contemplating...

I found some "beef petite tender" for $6/pound. AKA "shoulder tender," it's a close cousin of the tenderloin. Never made it, so I'm thinking about just pan roasting it for the first time out.

Also grabbed some pork shoulder I'm going to do a milk braise tomorrow in the slow cooker.

And I have some turkey thighs I'm planning to pan roast.

I'm on a low-carb diet for a few days as I'm trying to keep my blood sugar down while doing a round of prednisone for an asthma flair up.

I found this site very helpful when getting ideas for low carb slow cooker things:

http://www.slenderkitchen.com/catego...ooker-recipes/

Nice link!

You need to cut into those bad boys and show us the insides! :hmmm:

Roast Update:

Cut the roast in to portions yesterday for bagging. Tender, juicy, and delicious.

Rep, GC. Several in there that I'm saving:

http://www.slenderkitchen.com/sunday...rk-tenderloin/

http://www.slenderkitchen.com/slow-c...-jerk-chicken/

http://www.slenderkitchen.com/sunday...-and-potatoes/

http://www.slenderkitchen.com/slow-c...d-flank-steak/

http://www.slenderkitchen.com/sunday...rria-de-res-2/

http://www.slenderkitchen.com/sunday...turkey-breast/