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Come home to a comforting, ready-to-eat entree with this slow-cooker favorite of Marcia Schroeder. A neighbor in River Edge, New Jersey originally shared the recipe. “It’s so easy and fills the house with a wonderful aroma,“ Marcia says. “I’ve served it often…guests always want the recipe.“ TIP: Mashed potatoes and steamed broccoli with lemon butter make this a hearty meal for two. Also, leftovers are so tender and tasty, you just might want to double this recipe to serve over noodles or in sandwiches the next day.
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Nutrition Facts: 1 serving (calculated with 1 teaspoon oil) equals 354 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 463 mg sodium, 6 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1 vegetable.
Rosemary Pot Roast published in Cooking for 2 Spring 2006, p23
Mom's Pot Roast recipe. A delicious take on an American classic.
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