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Dutch Oven Pot Roast with Carrots and Potatoes
Ingredients
  • 2 tablespoons vegetable or olive oil
  • ½ red onion sliced
  • 2 pound chuck roast
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups beef broth
  • 3 large russet potatoes peeled and sliced into 1-inch wedges
  • 5 large carrots peeled and sliced into 1-inch thick pieces
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