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VERY NOT MM, but I need some cookin' help...

The "What's Cooking" board is slooowwww, so this is a repost.

My family is celebrating a belated Christmas this coming weekend. I am making the meal. First time. And, first time cooking a roast. Question: I have a simple recipe for a rub and a simple recipe for a sauce/gravy.

Can I do both, or do I pick one or the other?

Sauce has: Red wine, broth, bay leaf and black peppercorn.

Rub has: Nutmeg, black pepper, oregano, basil, and garlic powder.

Thanks!

Re: VERY NOT MM, but I need some cookin' help...

  • I think that sounds awesome!
  • They're both more "robust" flavors.  So you should be fine to use the rub on the meat, then use that broth in your sauce. 

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  • Sounds great to me.  But I'm also the girl who has set her kitchen on fire.  Twice.  I need to be well-insured when it comes to dwellings.

    But my H says it sounds good too - and he's a bit of an amateur chef.
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  • Thanks ladies (and the DH who chimed in).
  • Sounds yummy!  I just made stew a few nights ago and slow cooked a chuck roast
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