Like many of you, I grew up eating pot roast on a (very) regular basis. And while I will always love my mother's old-school version, I felt it was time for a little upgrade. I've nixed the "pantry helpers" and replaced them with Dijon mustard, maple, and balsamic for delicious take on a classic.
from Recipe | Kitchn http://ift.tt/2zCZJJf
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