POT ROAST WITH CARROTS AND POTATOES
Ingredients:
3-4 lb chuck roast
1 tbsp olive oil
4 large carrots, peeled and cut into large chunks
6-8 small or medium potatoes, halved or quartered
1 onion, quartered
3 cloves garlic, minced
1 cup beef broth
1/2 cup red wine (optional)
2 tbsp Worcestershire sauce
2 sprigs fresh rosemary (or 1 tsp dried rosemary)
2 sprigs fresh thyme (or 1 tsp dried thyme)
Salt and pepper to taste.
Instructions:
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