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Ingredients
  • 3 ½ pounds beef shoulder or boneless chuck roast
  • 2 tablespoons extra virgin olive oil
  • Salt, pepper, and Italian seasoning to taste
  • 2 large yellow onions, thickly sliced lengthwise (about 4 cups)
  • 4 cloves garlic, peeled
  • ½ cup red wine
  • 1 bay leaf
  • Several carrots, peeled and cut into 2-inch segments
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