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Description
A twist on the classic pot roast with oyster sauce added for a boost of delicious flavor.
Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 3 lb. boneless chuck roast
- 2 Tbsp. olive oil
- 1 1/2 cups stock (I used chicken broth, but beef stock or broth is fine)
- 1/4 cup oyster sauce
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 onions (cut half and then into thick slices)
- 1 1/2 lb. yellow potatoes (baby, cut in half if desired)
- 1 1/2 lb. carrots (peeled and cut into chunks)
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Directions
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