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Oven Pot Roast

Reviewed: Oct. 25, 2013
Thanks for the great recipe! I used a 1.5 pound rump roast and cooked it for about an hour and 20 minutes. It came out perfectly. I used half the butter and subbed the difference with olive oil. After browning the meat I deglazed with the vermouth as others suggested. I still used all of the other ingredients w/ the full measurements so there was a perfect amount of gravy. Also added red potatoes and baby carrots for the last 35 minutes. Two thumbs up!
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