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Classic Beef Pot Roast with Winter Vegetables


3 pound boneless beef “chuck” pot roast
2 tbl olive oil
3 tsp salt
1 1/2 tsp black pepper
1 bay leave
3 cloves garlic
3-4 springs fresh thyme and rosemary (2 tsp of dried if you can’t find fresh)
2 tbl flour
1 quart beef stock or broth
1 yellow onion
4-5 carrots
2 parsnips
3 stacks celery

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