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1/1 Photo of New England Pot Roast
My grandmother used to make this Pot Roast all the time. The key is using a little better cut of meat then "Chuck", and cooking slowly. I have embelished the recipe slightly, using wine and more herbs. My grandmother was a tea-totaler! By cooking at a lower oven setting, the meat will just fall apart! I use a top of the round roast, but you can also use a bottom of the round.
Units: US | Metric
Serving Size: 1 (529 g)
Servings Per Recipe: 6
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