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Ingredients
US|METRIC
4 SERVINGS
- 3 1/2 lb. pot roast (Chuck, Boneless)
- 2 tsp. salt
- 1/2 tsp. black pepper
- 3 Tbsp. olive oil
- 1 medium onion (finely diced)
- 1 celery rib (Diced)
- 4 garlic cloves (minced)
- 1 Tbsp. tomato paste
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried oregano
- 1/4 cup red wine
- 3 cups beef broth
- 3 carrots (cut into ½ inch rounds, about 1 – 1½ cups)
- 1 lb. small red potatoes
- 3 1/2 lb. pot roast (Chuck, Boneless)
- 2 tsp. salt
- 1/2 tsp. black pepper
- 3 Tbsp. olive oil
- 1 medium onion (finely diced)
- 1 celery rib (Diced)
- 4 garlic cloves (minced)
- 1 Tbsp. tomato paste
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried oregano
- 1/4 cup red wine
- 3 cups beef broth
- 3 carrots (cut into ½ inch rounds, about 1 – 1½ cups)
- 1 lb. small red potatoes
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