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Marie's Easy Slow Cooker Pot Roast

Reviewed: Nov. 2, 2011
PERFECT!! First time ever, and I'm a 70 yr old guy! Have cooked all my life, but never pot roast! Cooked the meat for 10 hrs, added the carrots, potatoes, and bell pepper during the last 4 hrs. Maintained a constant temp of around 175*-180*, and it was cooked in a CAST IRON 5 qt DUTCH OVEN w/lid. Put the Dutch oven on one of the oven racks, and suspended the rack over the elect. range coil, leaving about 1/2" gap. It was a bit tricky, but it's doable, using 4 small tuna cans as supports at 4 corners. Dialed the elect. burner knob to "low", and adjusted the temp/burner know with a cooking thermometer as a guide.!
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