Reload 😉 ⤵️ https://just2note.com/2020/12/02/218/
My Dutch oven wasn’t big enough, so I used my roasting pan (that’s too old for me to remember 😅). I seared SEASONED beef and vegetables first in cast iron skillet, then added each to roasting pan, adding broth halfway up meat and low slow roast for a couple/few hours, depending on size; or when temperature is 140° – 145°
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