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8 hrs and 50 mins to make • Serves 8-10


1 4-pound beef chuck, roast


3 Bay leaves
4 Carrots, medium
3 stalks Celery
3 cloves Garlic
1 Onion, medium
1/2 cup Parsley, loosely packed leaves
2 sprigs Thyme, fresh

Canned Goods

3 cups Beef broth, low-sodium
3 tbsp Tomato paste

Baking & Spices

1/3 cup All-purpose flour
1/2 tsp Allspice, ground
1 Kosher salt and freshly ground black pepper

Oils & Vinegars

3 tbsp Olive oil

Beer, Wine & Liquor

1 cup Red wine
Food Network
Food Network • 40 weeks ago

Slow Cooker Pot Roast #FNMag #UltimateComfortFood

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