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One-Pot Simple Pot Roast with Root Vegetables
Ingredients
  • 1 (3½- to 4-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam, trimmed, and tied at 1-inch intervals
  • Salt and pepper
  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 celery rib, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons sugar
  • 1 teaspoon fresh minced thyme or ¼ teaspoon dried
  • 1 cup chicken broth
  • 1 cup beef broth
  • 1 cup water
  • 1½ pounds carrots, peeled and cut into 3-inch pieces
  • 1½ pounds red potatoes, unpeeled, cut into 1½-inch pieces
  • 1½ pounds parsnips, peeled and cut into 3-inch pieces
  • ⅓ cup red wine
Steps
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