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Pot Roast with Vegetables
September 08, 2015

I've been hunting for a good pot roast recipe and this one is the best. I'll be making it again because it's "company-worthy." I used fire-roasted diced tomatoes instead of the regular ones. Also, I didn't drain them; I put them in juice and all. I don't know if that made a difference with the gravy at the end. I thought it was a little runny, but it was a nice addition to the roast. I also cooked the potatoes for 45 minutes, not 30 minutes as the recipe suggested. I was glad I did because anything less than 45 minutes and the potatoes wouldn't have been fully cooked.

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