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Pot Roast

kept byohsodecadent

olive oil
1 (5 pound) roast beef (chuck, shoulder or round)
2 tablespoons Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
2 medium onions, cut into wedges
1 pound carrots, cut into 1-2 inch pieces
4 stalks celery, cut into 1-2 inch pieces
2 cups beef broth
3 sprigs fresh thyme or ½ teaspoon dried thyme



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