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Ingredients
  • one 2 to 3 lb. bottom round roast (see notes for other cuts)
  • ½ cup (8 tablespoons) extra-virgin olive oil, divided
  • kosher salt and black pepper
  • 2 onions, halved and thickly sliced
  • 1 cup red wine
  • 4 carrots, cut into 3″ pieces
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 4 cups beef broth
  • 1.5 lbs. whole baby red or gold potatoes
  • 3 tablespoons corn starch
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