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Ingredients
  • 2 tablespoons olive oil
  • 1 (3 pound) chuck roast, boneless
  • salt, to taste
  • black pepper, to taste
  • 1 large yellow onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can beef broth
  • ¾ cup dry red wine, optional
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 2 pounds Yukon gold potatoes, diced into 1 ½ inch pieces
  • 6 medium carrots, peeled and chopped into 1 ½ inch pieces
Steps
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