I prepare two chuck roasts, about 3 lbs each to yield the 4 lbs of meat needed after removing fat. I also add a couple of ladles of the meat drippings which adds more flavor. To give it a little smoky flavor I squirt in a couple of tablespoonsful of Sweet Baby Ray's barbecue sauce, Hickory flavor. Served with a nice cold pasta salad and you have a nice picnic supper.

Reviewed On: Aug. 1, 2009