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Ingredients
US|METRIC
4 SERVINGS
- chuck roast
- chuck roast
- rump roast
- rump roast
- sirloin tip roast
- sirloin tip roast
- english roast
- onions (sliced)
- garlic cloves (crushed)
- carrots
- beef stock
- red wine
- 1 sprig thyme (or dried thyme)
- fresh rosemary (or dried rosemary)
- Worcestershire sauce
- salt
- pepper
- 2 1/2 lb. chuck roast (rump roast, sirloin tip roast, or English roast)
- 2 yellow onions (sliced)
- 2 garlic cloves (crushed, or 2 teaspoons of minced garlic)
- 2 carrots (cut longways or 1 cup of baby carrots)
- 3 cups beef stock
- 1 cup red wine
- 2 sprigs thyme (or 1 teaspoon dried thyme)
- 1 sprig rosemary (or ½ teaspoon dried rosemary)
- 2 Tbsp. Worcestershire sauce
- 1 tsp. salt
- 1 tsp. pepper
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