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Italian Pot Roast
- 1 tablespoon olive oil
- 1 can whole tomatoes in pure (28 ounces)
- 1 pounds small white potatoes (scrubbed)
- 1 large onion (cut into 8 wedges)
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried and crumbled)
- 3 lbs. beef chuck roast (trimmed and halved crosswise)
- 4 garlic cloves
- coarse salt and ground pepper
Directions:View on PBS Food
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