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Shredded Pot Roast
- 2 tablespoons olive oil
- 1 5 pound chuck roast
- 2 onions, peeled and halved
- 6 carrots, peeled and cut into 2 inch chunks
- Salt and pepper
- 1 cup red wine
- 2-3 cups beef broth
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- Directions1. Generously salt and pepper the chuck roast.
Directions:View on Framed Cooks
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