Easy Butt/Not BBQ

[Cy]

One Boston Butt
One can chicken stock
One can beef stock
Onion flakes
Garlic salt
And/or a good dose of Crazy Jane Salt
Dutch Oven/Heavy pot or roaster with tight lid

Brown the butt well on all sides in a little oil

Dump any excess oil, retain a tbsp or two in the bottom of the roaster

Pour in both cans stock over the butt (which is still in the roaster, fat side up)

Season the top of the roast well w/ onion flakes, garlic salt, crazy jane, your favorite stuff

Put the lid on and place in 250 degree oven

Shut the oven door, get your shotgun, and dare anybody to open it
Minimum 6 hours

Carefully remove roast (the blade bone will fall out and the roast will be very tender)

Pour the remaining liquid/brown bits in a pan, put on burner and reduce by one third to one half

Whisk a cup of flour into 1.5 or 2 cups cold water: make sure all the lumps are whisked out (make sure cold water or you'll get lumps)

Whisk the flour mix into the simmering (reduced) pot liquid, slowly, just until it thickens to your liking (if you over do it, you can thin it with a little water)

Let the gravy simmer 5 minutes to get over the flour taste

 

[Spike]

Gonna try it in a min. just back from the store tnx.

 

[chip]

sounds good we did one similar to that last wknd in a dutch oven with charcoal over and under. It was great, I also did a 1/2 deer backstrip wrapped in bacon. It would be hard to tell it from a beef roast.