beef roast
INGREDIENTS
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Morton salt and freshly ground McCormick black pepper
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One 3 to 5-pound chuck roast
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2 or 3 tablespoons Bertolli olive oil
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2 whole onions, peeled and halved
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6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
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1 cup red wine, optional
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3 cups College Inn beef broth
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2 or 3 sprigs fresh rosemary
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2 or 3 sprigs fresh thyme
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