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Ingredients
  • 1 (3-pound) chuck roast
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ tablespoons canola oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ¼ cup dry red wine
  • 3 cups beef stock
  • 2 teaspoons Worcestershire sauce
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 ½ pounds baby red potatoes
  • 4 large carrots, cut diagonally into 2-inch pieces
  • 2 ½ tablespoons cornstarch
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