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1/1 Photo of Beef Pot Roast With Root Vegetables
This pot roast is the recipe i have been making all my cooking life except the addition of the balsamic vinegar which gives it a wow taste. The secret is to find a cut of meat that is well marbled; chuck, boneless blade, shoulder roast. Talk to your butcher. Personally, I find the roast is juicier if you are not able to slice it, but chunk it to serve. If you own a Creuset or a dutch oven; now is the time to take it out. I don't so I use my cheap roast pan. Stilll comes out fabulous.
Units: US | Metric
Serving Size: 1 (380 g)
Servings Per Recipe: 8
The following items or measurements are not included: