Quote:
Originally Posted by landarc
I have done all three, my current preference is to put a load of aromatics into the bottom of the pan, like thick slices of onion, stalks of celery and carrots split into strips. Build them up to 1" at least. I actually will add a little salt to this. Then plop meat on top, you are making a rack of veggies.
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Y that settles it that's what I'm doin!!
Here's some pics of the roast
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Til next time, chew carefully, and dont let your meat loaf!
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