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Ingredients
  • subheading: ROAST:
  • 3 to 5 pound chuck roast, trimmed of extra fat
  • Coarse, kosher salt and pepper
  • 2 tablespoons olive oil
  • 1 to 2 large yellow onions, sliced in thick rings
  • 3 cloves garlic, smashed
  • 8 ounce can tomato sauce
  • 3 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • ¼ teaspoon allspice
  • ¼ teaspoon dried thyme
  • ½ to 1 teaspoon coarse, kosher salt
  • ¼ to ½ teaspoon black pepper
  • 1 bay leaf
  • 6 to 7 large carrots, peeled and cut into 2- or 3-inch pieces
  • subheading: GRAVY:
  • 6 tablespoons butter
  • ½ cup all-purpose flour
  • 3 to 4 cups juices/drippings from roast
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