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Ingredients
  • 3 lb. boneless chuck roast, brisket or similar cut, trimmed
  • 1 ½ tsp kosher salt, divided
  • 1 tsp. black pepper, divided
  • 1 cup beef broth
  • 1 cup red wine
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. grape jelly
  • ¼ cup ketchup
  • 2 Tbsp. vegetable oil, divided
  • 3 medium yellow onions, sliced
  • 1 lb. red or white thin-skinned potatoes, cut into 1" chunks
  • 1  lb. carrots, about 4 to 5, cut into 1" chunks
  • 1 sprig fresh rosemary
  • 2 to 3 sprigs fresh thyme
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