How would the final dish taste if one was to use a recipe for a 5 lb chuck roast and only used a 2 lb roast?
Would the meat risk overseasoning?
Would the liquid lose the influence of the meat too much?
Would the ‘extra’ sauce/gravy/liquid (and some carrot/onion remains) be useful for anything else besides pouring over a potato or piece of toast? And would it even be good for that? Ideas?
Thanks in advance,
PS: Roy, don’t bother telling me to search (what I am doing) the internet (where this is)