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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. chuck roast (or bottom blade)
- 2 tsp. sea salt (ground Himalayan, or to taste)
- 2 tsp. freshly ground black pepper (or to taste, I always use mixed peppercorns)
- 2 Tbsp. unbleached all purpose flour (or as needed)
- 2 Tbsp. vegetable oil (tips & tricks)
- 1 Tbsp. clarified butter
- 3 cups yellow onions (coarsely chopped)
- 1 1/2 cups celery (coarsely chopped)
- 4 cloves garlic (pressed)
- 2 cups low sodium beef broth
- 1 cup dry red wine
- 1 Tbsp. Worcestershire sauce
- 3 sprigs thyme
- 3 sprigs rosemary (plus more for garnish tips & tricks)
- 1 bay leaf (large)
- 2 lb. Yukon Gold potatoes (scrubbed and halved)
- 1 1/2 lb. carrots (peeled and cut into 1-inch pieces)
- 3 Tbsp. cornstarch (mixed with 1/2 cup cold water)
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