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Chinese Pot Roast
April 20, 2009

Pleasantly surprised! Very good recipe. I did take the advice of other reviewers and use low sodium soy sauce, garlic powder, and a little less water. After baking, I removed the meat from the pan and tented on a plate. I finely sliced some onion, added to the liquid and reduced it on the stove for about 30 minutes on medium. Then I added the cornstarch mixture, cooked a little more and it was perfect! Will definitely make this again!

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