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Wine-Marinated Pot Roast

kept byShirleyH

1 3 -3 1/2-pound boneless beef chuck arm pot roast, beef chuck shoulder pot roast or beef chuck seven-bone pot roast

1 750 -milliliter bottle fruity red wine (such as Cabernet Sauvignon, Red Zinfandel or Merlot)

1/2teaspoon kosher, sea salt or regular salt

1/2teaspoon ground black pepper

2 tablespoons olive oil or vegetable oil

1 10 1/2-ounce can condensed beef broth

1/4cup no salt added tomato paste

1 tablespoon Dijon-style mustard

1 tablespoon herbes de Provence, fines herbes or Italian seasoning, crushed

3 cloves garlic, chopped

2 bay leaves

1 large onion, cut into thin wedges

4 medium carrots, peeled, cut in half lengthwise, and halved crosswise or 2 cups packaged peeled fresh baby carrots

4 medium parsnips, peeled and cut into 2-inch pieces or 4 medium potatoes, peeled and cut lengthwise into sixths

2 cups whole fresh cremini mushrooms

2 stalks celery, bias-sliced into 1-inch pieces

Hot cooked noodles

2 tablespoons snipped Italian (flat-leaf) parsley

Baguette-style French bread, cut into 1-1/2-inch slices (optional)



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