Made my own chicken stock since I didn’t have beef stock on hand. Also didn’t have worcestershire sauce, but I deglazed the pan after searing and added that juice. Also, I used half the amount soy sauce since I remember this gets overly salty as they don’t seem to account for the seasoning on the meat. Just a dry rub to the roast, coarse salt, paprika, pepper, garlic powder.
Low, 9 hours (added frozen green/red peppers last hour). Going to serve with baked potatoes for the rest of the week.
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Winged it a bit based on this beanless recipe: [https://www.ruled.me/cavemans-chili/](https://www.ruled.me/cavemans-chili/)
Made my own chicken stock since I didn’t have beef stock on hand. Also didn’t have worcestershire sauce, but I deglazed the pan after searing and added that juice. Also, I used half the amount soy sauce since I remember this gets overly salty as they don’t seem to account for the seasoning on the meat. Just a dry rub to the roast, coarse salt, paprika, pepper, garlic powder.
Low, 9 hours (added frozen green/red peppers last hour). Going to serve with baked potatoes for the rest of the week.
That looks delicious.