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Italian Pot Roast (Stracotto)
  • 3 large cloves garlic, peeled
  • 1 (3-pound) rump or boneless chuck roast
  • 4 tablespoons olive oil
  • 1 pound onions, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • ½ cup robust dry red wine
  • 1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes, seeded and chopped
  • 1 tablespoon tomato paste
  • ¼ cup finely chopped fresh basil
  • Salt and freshly ground black pepper to taste
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