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3 lb shoulder roast
1 1/2 cup Burgundy wine
5 Roma tomatoes (quartered)
1 Yellow Onion (halved)
4 Garlic Cloves (crushed)
1 cup leeks (green and white parts)
1 cup Chicken Stock
3 Celery Stalks (Chopped)
6 Carrots (cubed)
1 cup Cremini mushrooms
3 branches thyme
2 sprigs rosemary
Salt and Pepper
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1st Keep
 ebranstrom
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