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14 Comments

  1. Looks great. I have never made it on top of the stove before, or used parsnips. I will have to try that. I usually use less broth, a few potatoes, garlic, salt, pepper, and add some fried green peppers to it. Then I add about a teaspoon of fennel seed. I cook it covered in the oven. Thanks for sharing!

  2. Tried it a while ago and my wife called it the best pot roast she has ever had. First meal my wife has ever requested again. I'll be making it again today.

  3. I'll suggest that you do the browning step as in the video, mix in the flour, stock and seasonings on the stovetop as shown. Then put the beef back in the pot, cover and cook for 2 – 3 hours, depending on the size of the meat, in a slow oven, about 300 F, 150 C (gas mark 2?) It should turn out just fine.

  4. The H is silent you twit ! Pronouncing and spelling are two different things. Sort'a like if I ASK the teacher a question, it doesn't mean I actually AXED her afterward !!!

  5. Exactly! Just like how the word 'colonel' is pronounced kernel. This 'axe' of which you speak has always irritated my nerves, too!

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