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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. chuck roast (I used a brisket instead because that’s what was on sale. I think any good roast would do just fine-it cooks so low and slow it’s tender and delicious when it’s done.)
- 2 tsp. oregano
- 1 Tbsp. onion powder (each:, Garlic Powder, Montreal Steak Seasoning)
- 3 garlic cloves (whole)
- 2 bay leaves
- 32 oz. beef stock
- 6 cheese slices (Provolone)
- water
- cracked pepper (Fresh, to taste)
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