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The potroast sounds wonderful but what is that ingredient?Also ,would a LeCreuset dutch oven pot work too?Another question on the cut of meat,the other day I made a roast beef and the butcher at Pyblix said to use the shoulder as opposed to the underblade.He said the underblade was not as tender. The difference that I saw was that the underblade looked fattier and had more marblizing[which I would think makes the meat more tender.]???
MsgID: 089919
Shared by: genevieve
In reply to: Hi, dear friend! As you were writing me
Board: What's For Dinner? at Recipelink.com
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