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Tuscan Pot Roast From "Rachael Ray 50" Cookbook
RACHAEL RAY SHOW22Ingredients
90Minutes
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Ingredients
US|METRIC
7 SERVINGS
- 4 lb. chuck roast (meaty, well trimmed, about 3 to 3 ½ inches thick)
- 3 Tbsp. olive oil
- coarsely ground black pepper
- salt
- 1/4 cup unsalted butter (½ stick, cut into pieces)
- 2 yellow onions (or red, root intact, cut into wedges)
- 3 rib celery (with leafy tops, thick cut on the bias)
- 2 parsnips (thick cut on the bias, 1 pound each)
- 4 medium carrots (thick cut on the bias, 1 pound each)
- 2 bulbs garlic (ends cut off to expose cloves)
- 4 rosemary (generous sprigs of)
- 2 fresh bay leaves (large)
- 1 fresh thyme (small bundle of, fresh flat leaf parsley, and carrot tops, tied with kitchen string)
- 12 juniper berries (I use 12)
- 1/2 cup sun dried tomato paste (or tomato paste,, about 1 tube)
- 1/2 btl. red wine (Italian, such as Rosso di Montalcino)
- 3 cups beef stock (try my Stock-In-A-Box)
- rosemary
- crushed garlic
- salt
- bread
- potato wedges
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