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Ingredients
  • 3 pounds beef chuck roast - boneless
  • 1 ½ teaspoons Kosher salt, plus more to taste
  • 1 teaspoon ground black pepper
  • Olive oil
  • 2 large yellow onions, peeled and sliced
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup red wine - substitute with beef broth if desired
  • 2 to 3 cups beef broth, plus more as needed
  • 2 teaspoons Worcestershire sauce
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves, dried
  • 1 pound baby carrots
  • 1 ½ pounds baby yellow potatoes
  • Chopped Italian parsley for garnish - optional
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