Saturday, February 23, 2013

Pot Roast

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Our yummy meal on Friday night.  I sauteed onions and garlic and then browned the chuck roast.  I deglazed with just a bit of Marsala wine.  I added in some leftover stock from another meal  along with carrots.  I simmered on low for FOREVER (3 hours).  The sugar snap peas were steamed on the side and then sauteed in some bacon grease.   Yum!

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