Bottom round roast pot

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I cooked potatoes, onions and mushrooms with it and they cooked in the roast juices and turned out perfect each time I tested it. To be completely honest, the first time I was going to try this out, I thought I was purchasing a plain old beef roast, not a round roast. Some kind of food blogger I am, huh?!

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Q: What cut of meat is best for pot roast? I've seen recipes that use top round, bottom round and chuck, but I don't know the difference between these cuts. Those are all tough cuts of meat, which makes them all a good choice for pot roast.

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Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness. Bottom Round Roast Lean and economical, this cut is best enjoyed braised.

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Low Carb Recipes under 10g. Site Index Beef Dinner. This simple three ingredient excluding the roast recipe will leave your mouth watering.

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Onion and potatoes add Old-World flavor to a family favorite beef roast. It was really good. Did not like the taste of the gravy however, so I added some Beef OXO to add some flavour - it was pretty blah at first.

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January 16, Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.

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If you're looking for a traditional pot roast recipetry this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast or shoulder clodseven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts. Make it on a cold, rainy day for a cozy dinner that the whole family will love.

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The smell of a cooking roast is nostalgic to me. Whatever the association might be, smell is a powerful thing. From Psychology Today:. The actual ability to smell is highly linked to memory.

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Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.

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