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Pot roast is a favorite at our family get-togethers. Every time there is a reunion, one member of the family is assigned to cook his or her own version of pot roast. When it comes to this, we, the younger generation (my cousins, my brother, and I) usually leave the floor to the older generation (my mom and my aunts, most of the time). We might have an advantage when it comes to pasta dishes, but when it comes to old-fashioned recipes, they are the experts.
Last time, it was Aunt Lyn’s turn to cook pot roast. Her pot roast is similar to Grandma’s except there’s a bit of a twist. Hers is the spicy type. She has a secret bottle spice that she bring sto every reunion and she always puts them in every dish that she prepares. The good thing about her spice though is it’s not that hot. It’s actually more flavorful that it brings out the savory taste of whichever meal she’s preparing. Her pot roast was successful. Everyone in the family loved it, including the kids whom we fed just little pieces because of the spiciness. However, even Aunt Lyn keeps saying that Grandma’s pot roast is still the best. And I agree.
Photo and recipe courtesy of Recipe Lion.
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Quick Tip: You can serve this with red wine, if you like.