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483 cals
Ingredients
  • 2 ½ pound boneless chuck roast
  • 3 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper fresh ground
  • 16 ounces button mushrooms thick sliced
  • 1 medium onion peeled and sliced root to tip into eighths
  • 4 carrots peeled and cut into 1″ pieces
  • 2 stalks celery cut into 1″ pieces
  • 4 small red skinned potatoes cut into quarters
  • 1 ¼ cups beef broth
  • ⅔ cup red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon dried mushroom powder optional, see note
  • 3 to 4 sprigs of thyme and 3 to 4 sprigs fresh rosemary tied into a bundle with kitchen twine
  • 2 bay leaves
Steps
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