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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. beef roast (blade, chuck roast)
- 4 Tbsp. canola oil
- 2 cups Burgundy wine (you can substitute any full bodied red wine of your choice)
- 4 cups low sodium beef stock
- 1 cup orange juice
- 1/4 cup Worcestershire sauce
- 4 cloves minced garlic
- 2 onions (large, roughly chopped)
- 1 tsp. Chinese five-spice powder
- 1/2 tsp. ground ginger
- 1 tsp. ground thyme
- 1 Tbsp. rosemary (fresh chopped)
- 3 Tbsp. Dijon mustard
- 1 bay leaf
- 2 lb. carrots (cut in chunks)
- 1 lb. parsnip (cut in chunks)
- 3 lb. baby red potatoes (washed and unpeeled)
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