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Ingredients

• 1 2- to 2 1/2-pound  boneless beef chuck pot roast
• 3/4 cup  dry red wine or tomato juice
• 2 tablespoons tomato paste  tomato paste
• 1 tablespoon  snipped fresh sage or 1/2 teaspoon ground sage
• 2 teaspoons  instant beef bouillon granules
• 1/4 teaspoon  pepper
• 10 cloves  garlic, halved
• 1 tablespoon  cooking oil
• 1 1/4 pounds  whole tiny new potatoes or 4 medium potatoes
• 4 medium  carrots, cut into 2-inch pieces
• 2 small  onions, cut into wedges
• 2 stalks  celery, bias-sliced into 1-inch pieces
• 1/2 cup  cold water
• 1/4 cup  all-purpose flour

Description

A Traditional Pot Roast Meal Of Slow-cooked Beef, Potatoes, And Carrots Is Welcoming Home-style Food. This Version Is Comforting And Low In Fat.

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