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Cold Pot Roast With Salsa Verde

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Ingredients

2 tablespoons chopped green onions (use the white and pale green parts

only)

1 garlic clove, chopped

4 canned anchovies, drained and chopped

2 tablespoons capers, rinsed, patted dry

4 tablespoons chopped basil or parsley

3 tablespoons freshly squeezed lemon juice

4 tablespoons olive oil

Salt and pepper

8 to 12 very thin slices cold pot roast, trimmed of all fat and gristle

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