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Pot Roast

For my Independence Day dinner I cooked pot roast. I consider a big hunk of beef every once in awhile to be a pleasure. Since I would be home for the day, I would have plenty of time to prepare and cook.

I decided to cook the roast in my cast iron dutch oven. Here are the onions and garlic browning.

They came out of the pot momentarily so I could brown the meat.

Then everything went back into the pot along with sauced tomatoes, vinegar, and raisins. I put the lid on the pot and put it into my 200 degree oven for about 3 hours.

Here is the result. While it had a good, savory taste, it wasn't quite as tender as I had hoped. For my next attempt, I will need to decide between a longer and slightly lower temperature, perhaps in the slow cooker, or wrapping the meat and sauce in foil. This turned out to be a perfectly decent meal but not the triumph I had envisioned.


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