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Beef Pot Roast

Reviewed: Apr. 11, 2013
Just made this roast according to the recipe. It was very flavorful and the gravy, awesome. I made a 2 lb roast cooked @ 325° F for 1/2 hour and @ 300° F for 45 mins. The internal temp was at 170°. Browned the roast as directed in my cast iron dutch oven. Removed the browned roast tossed into the hot pan the sliced onions and garlic. A quick stir and returned roast to the pan. Added carrots and potatoes around to cook in the oven. Seasoned everything with steak seasoning. Everything turned out great. Although I thought the potatoes tasted a bit like carrots. I was surprised that this produced a good amount of juice. I have always made my roast with a inch or so of water added before the oven. This tasted so much better and the potatoes were nicely roasted. To the gravy I added 1 cup of water and a bouillon cube, to stretch it, we like our gravy. To thicken I stirred in 1/4 cup flour mixed with a little water. Great recipe, thanks.
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Easy Apple Coleslaw

Reviewed: Jul. 25, 2011
The first time I followed this recipe exactly. It turned out very good. I did salt my cabbage first and let it sit but the bagged cabbage didn't lose any water. And I used part of the lemon juice to coat my apples so they wouldn't turn brown. When I made this the second time I used a bag of broccoli slaw and I liked the taste better. Plus I got the added benefit of more veggies. Great recipe will make this many more times. Thanks.
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2 users found this review helpful

 
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