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This is soo easy and yummy!! I used a 2.5 lb boneless pork blade roast, on high in the crock pot for 4 hours. It turned out beautiful. I was trying to shred it and found myself grabbing 'bites' to sample all along the way. Only thing I did differently was add just a few drops of liquid smoke (as per another reviewer saying it needs a ham hock for some smoky flavor), and used white vinegar instead of apple cider (cuz thats all I had). Combined with the recipe on this site for 'Restaurant-Style Cole Slaw I', we have a winning combination. I am so impressed...thank you, thank you!!

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Italian Roast Beef I

Reviewed: Mar. 16, 2009

The beef turned out really good...great with crusty Italian rolls and some provolone melted on top. Seasoned the roast well with salt & pepper, used a minimal amount of oil in the pan, browned it, then dumped everything (including the juices from the pan) in on low for 8-ish hours. That's the great thing about slow cooking...if you are running late, you don't have to freak out about exact cooking times! Great stuff...will definetly make this one again.

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Slow Cooked Corned Beef for Sandwiches

Reviewed: Mar. 16, 2009

Oh my goodness...I can see why you said to make two or three!! I think my co-workers will agree tomorrow that this St. Patty's Day feast is gonna be delicious. Like other peoples reviews, I did the crock pot thing...no changes in the actual recipe though. Used Yuengling beer cuz I love to drink it...why not cook with it , too!! Fabulous recipe...way past 5 stars!!

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