How did it turn out?


I used a 5 lb roast and it was kinda salty, hopefully you didn't use a very small roast might be very salty.

sonic

Used a 3lb roast and only half of each packet. I looked at the sodium content of both packets and though, ah helllll no!

It was actually good though. Still surprised without having to add water how moist it comes out and my wife who is really picky even liked it. I'd make it again for something very quick and easy.

Thanks for posting.

No problem. Glad you guys enjoyed it.

I stopped using salt, watching my blood pressure. I generally cook a roast at 275 degrees for about 2.5 to 3 hours.

Have you acclimated to the lower sodium yet? I use a little, but have to stay under 2g myself. Didn't take very long to get used to it, and now most restaurant food is too salty for me.

I usually try to watch my sodium too but have not been great on that lately.

What are some load sodium things you use on food if you don't mind sharing?

I had one large bowl of pho the other day and I looked up the nutrition facts afterwards and one medium contains 1,500 mg of sodium. Let's say that I'll never eat that again.

Cooking low sodium, acid (vinegars, lemon juice, etc.) is your friend. It's a common replacement, and you'll be amazed how it plays the part of salt quite well. I also tend to amp up the spices - garlic, chiles, etc. A squeeze of fresh lemon or lime on a steak is great, btw. Very Tuscan.

But for me, I don't cut the salt out completely. I just use less than half what I normally would. Makes it so you still get a lot of the effect. Under seasoned is better than not seasoned.

Anymore, everything taste to salty. I stopped using it all together, if you need more salt, put it on yourself.

Yea I do most of that already. I think it's why over the past few years and living in Arizona that I really enjoy spicy now. Peppers of all kinds especially to add flavor without sodium.

I don't use regular salt much anymore. I go pretty heavy with lemon pepper and garlic salt.

Both of which contain salt, especially garlic salt which is very high in sodium.

Stop being a nancy and don't worry about sodium.

I have high blood pressure genius. It's from genetics as being in shape and exercising all my life hasn't helped. I've been on BP medications since I was 21 as nothing else was able to control my readings. So I try to watch my sodium as well.