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My Best Beef Brisket

Reviewed: Mar. 21, 2009
Wow! My husband usually doesn't rave over dinner, but this one is a winner. A 6 pound brisket baked for 3 hours and left to rest for 1/2 hour before cutting. Perfect!!!! Thank you for sharing this recipe. We're going to use this one often.
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High Temperature Eye-of-Round Roast

Reviewed: Mar. 20, 2010
So simple yet so amazing. I've been cooking for 40 years & this is the best roast I've ever made! My roast was 5+ pounds, so I allowed extra cooking time for that. I also added a little granulated garlic to season. I served it with our favorite horseradish sauce. You would have thought that I spent all day in the kitchen! Thanks for the recipe Lyn!
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