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Classic Pot Roast


2 tablespoons extra-virgin olive oil
1 5-to-6-pound boneless beef "7-bone" chuck roast, tied
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
4 slices bacon, chopped
1 medium white onion, chopped
1 pound carrots, halved lengthwise, then crosswise, plus 1 cup chopped
1/3 cup tomato paste
4 cloves garlic, smashed
1/3 cup cognac or brandy
2 cups dry white wine
2 cups mushroom or vegetable broth
1 stalk celery, quartered
2 bay leaves
12 black peppercorns
4 whole allspice
4 whole cloves
6 sprigs parsley, plus 2 tablespoons chopped leaves
4 sprigs thyme
1/2 large rutabaga (about 1 pound), peeled and sliced into half-moons
1 1/2 pounds fingerling potatoes, halved lengthwise

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