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Put the roast on the bottom and the potatoes around the edges. Cover everything with red wine (or whatever fluid you are using)


For Smaller meat items that i sear and then oven finish. I use a technique that I call cross flavoring. I get my wooden chopping board and drop some olive or vegetable oil on it. then drop the spices directly into the oil. such as pepper corns, garlic, Chile & rosemary. work the seasoning into the chopping board. then push the seasoning mater to one side ...

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