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Stove Top Pot Roast
January 17, 2010

It was a nice change of pace rather than roasting in the oven or the slow cooker. I added boullion to the water, as well as worcestshire sauce, red wine, and a small can of tomato paste. I didn't even have to thicken the sauce since it was thick enough after cooking down the meat. My 3.25 lb. roast took about 1.5 hours to cook with the lid partially on, then another 30 minutes for the carrots and potatoes (the store didn't have any turnips). We really enjoyed it, and are looking forward to open face sandwiches and gravy tomorrow!

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