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Pot Roast

kept byDAPHNE
recipe byMarthaStewart.com
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Ingredients: 

2 tablespoons vegetable oil
Crisco Pure Vegetable Oil 32 Fl Oz
$6.00 for 2 item thru 09/30

1 5-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1/2 cup red wine (optional)
3 onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks


 

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