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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. chuck roast (meaty, well-trimmed, about 3 to 3½ inches thick)
- 3 Tbsp. safflower oil (or olive oil)
- salt
- black pepper
- 4 Tbsp. butter (cut into pieces)
- 2 onions (red or yellow, stem end intact, cut into wedges)
- 3 ribs (leafy celery, thick cut on bias)
- 2 parsley root (thick cut on bias, or parsnips)
- 4 medium carrots (thick cut on bias)
- 2 bulbs garlic (ends cut off to expose cloves)
- 4 rosemary (generous sprigs)
- 2 fresh bay leaves (large)
- 1 thyme (small bundle, parsley stems or parsley root tops, and carrot tops, tied, optional)
- 1 tsp. juniper berries (optional)
- 1/2 cup sundried tomato paste (a tube, or tomato paste)
- 1/2 btl. red wine (Italian, such as Rosso di Montalcino)
- 4 cups beef stock
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