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Pot Roast with Vegetables
January 26, 2014

Wow!! I have tried many pot roast dishes, most with a mono-tone beef flavor, which is good, but very plain. This one is different in a very good way. What intrigues you is the sweet (brown sugar) and sour (vinegar) components. In my case I used apple cider vinegar which I feel worked very well. (To me red wine vinegar may be a little too sharp) A deft hand is needed with the sweet and sour flavors, however, more is NOT better. Don't over-do the spices either. I didn't use celery at all. Also didn't fuss with adding spices and mushrooms at the end, I added it all in the beginning. I also worked in some "Demi-Glace Gold" to boost the beefy flavor, Yum! My family was overwhelmed with good flavor. This is a keeper. ~~Donald.

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