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Pot Roast

Martha Stewart
  • 265 minutes
  • Serves 8

INGREDIENTS

1

beef chuck, roast

2

Bay leaves, dried

2

lbs Carrots

4 cloves

Garlic

3

Onions, wedges large

2

lbs Potatoes

1 tsp

Thyme, dried

2 cups

Beef stock or reduced sodium canned beef broth

2 tbsp

Tomato paste

1

Salt and pepper

2 tbsp

Vegetable oil

1/2 cup

Red wine