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Thank You: I messed up a roast

Misc.
Thanks to everyone for the info.. I have alot to learn...I have no idea what kind of meat it was but saved the sticker price...your right it was expensive piece of meat.... I'll take your advice and use my own seasonings...I have plenty of it..and afraid it will go bad before I can use it.
Thanks to everyone.
Pat
MsgID: 0059707
Shared by: Pat/Dallas
In reply to: Pat/Dallas - more ideas about your roast
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: I messed up a roast
  Pat/Dallas
2 What happened to the roast?
  Norma in Fla.
3 re: Messed up roast
  Jeanne/FL
4 Pat/Dallas - more ideas about your roast
  Terrie, MD
5 Thank You: I messed up a roast
  Pat/Dallas
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POST A NEW MESSAGE
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Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
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  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!