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Ingredients
US|METRIC
4 SERVINGS
- 6 beef roast (bone in with fat on top, approximately 12 – 14 pounds)
- 1 Tbsp. dried thyme
- 1 1/2 Tbsp. dried rosemary
- 4 Tbsp. cracked black pepper (freshly)
- 1 1/2 Tbsp. granulated garlic
- 1 1/2 Tbsp. onion powder
- 3 Tbsp. kosher salt
- 1 Tbsp. coriander (toasted and cracked)
- 3 Tbsp. olive oil
- 3 carrots (washed, ends trimmed and cut into large 3-inch chunks)
- 3 celery ribs (washed and cut into large 3-inch pieces)
- 2 yellow onion (peeled and quartered)
- 2 cups beef broth
- pan drippings (from roast, about 1 1/2 cups)
- 3/4 red wine
- 2 cups beef stock
- 3 Tbsp. unsalted butter
- kosher salt
- cracked black pepper
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