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I use a heavy pot. Cover bottom of pot real good with Crisco cooking oil. Double a piece of foil in bottom of pot to keep from sticking. Put roast in pot, heat on top of stove until pot gets hot, then cook on low between three and four hours. You may have to add a little bit of water while cooking to keep from sticking. Have plenty of the broth to pour over the roast after slicing; save remaining broth for gravy. Blend enough flour and water in a small bowl for gravy. Add to broth and cook to desired thickness.
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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 54 (66%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 23.1mg||7 %|
|Sodium 601.6mg||21 %|
|Potassium 107.1mg||3 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 6.5g||9 %|
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Calories per serving: 82
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