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Salt and freshly floor black pepper
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One 3- to 5-pound chuck roast
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2 or 3 tablespoons olive oil
2 entire onions, peeled and halved
6 to eight entire carrots, unpeeled, lower into 2-inch items
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1 cup purple wine, non-compulsory
3 cups beef broth
2 or 3 sprigs contemporary rosemary
2 or 3 sprigs contemporary thyme
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