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Ingredients:
3 to 3 1/2 pound boneless beef chuck
1 (750mL) bottle red wine (I used Zinfandel)
salt and pepper
2 Tablespoons olive oil
1 (10.5 ounce) can beef consomme
1/4 cup tomato paste
1 Tablespoons herbes de Provence
1 Tablespoon Dijon mustard
3 cloves chopped garlic
2 bay leaves
1 onion, sliced
4 carrots
4 parsnips
2 cups cremini mushrooms
2 stalks celery
1/4 cup flat leaf parsley
To view the rest of this recipe, please visit: http://bakedbree.com/wine-marinated-pot-roast
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