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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. beef roast (Bottom Round)
- 1 Vidalia onion (large, chopped, approximately 2 cups)
- 8 carrots (peeled and cut in half and then lengthwise)
- 6 potatoes (washed, and quartered)
- 4 cloves garlic (peeled and chopped)
- 3 Tbsp. coconut oil (or olive oil)
- 1 bay leaf (large)
- 2 Tbsp. worcestershire sauce
- 2 tsp. gravy master
- 32 oz. beef stock
- salt
- pepper
- 1 cup cream sherry (Korbels, or sweet red wine of your choice)
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