Ingredients:
3-4 lbs chuck roast1 lb Yukon Gold potatoes, cut into chunks4 large carrots, peeled and sliced1 large onion, chopped4 cloves garlic, minced2 cups beef broth1 cup red wine (optional)2 tbsp olive oilSalt and pepper to tasteFresh thyme and rosemary sprigs2 bay leaves
Instructions:
Preheat your oven to 300°F (150°C).If using a slow cooker, set it to low.Sear the …
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