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Salt and ground black pepper

One 3-5 pound chuck roast (same as beef blade roast)

2-3 tbsp olive oil

2 whole onions, peeled and halved

6-8 whole carrots, peeled and cut into 2-inch pieces

1 cup red wine (doesn’t need to be anything fancy)

3 cups beef broth

2-3 sprigs fresh rosemary

2-3 sprigs fresh thyme

2-3 potatoes, peeled and cut into pieces

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