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Simple Beef Pot Roast
October 27, 2012

Amazing! I didn't believe you could make pot roast (which is really braising) without adding at least some liquid. This had over 30 positive ratings, though, so I tried it. It really worked. The moisture in the vegetables was enough to cook the meat perfectly without boiling it. I served it just like in the video and my husband and I loved it. The next day I removed most of the chilled solid fat from the surface, chopped up the remaining meat, and stirred some canned tomatoes and beef broth in with the meat and softened vegetables to make a thick and satisfying soup. This is my new go-to pot roast. Thank you, Chef John!

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