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1/1 Photo of Pot Roast
I looked though most of the pot roast recipes and all seemed to use liquid of some kind. I have simply made it this way all my life and think it is very good and easy. I start out with a fatty bone in thick piece of beef (which can be called many different things. Here they call it 7 bone in. Not sure why}. Works every time. Most important, you must have tight fitting lid or seal real well. Otherwise the meat will dry out and be tough. The low and slow cooking temp is what makes this work.
Units: US | Metric
Serving Size: 1 (469 g)
Servings Per Recipe: 4
The following items or measurements are not included: