Italian Pot Roast With Potatoes & Carrots

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
672
FAT
46%
CHOL
108%
SOD
14%

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Ingredients for 4 servings

1/4 cup tomato paste

2 tablespoons balsamic vinegar

2 tablespoons flour

2 1/2 pounds beef chuck roast, tied

Salt and pepper

1 pound carrots, cut on an angle into thick pieces

1 pound small red-skinned potatoes

8 ounces small mushrooms

6 cloves garlic, halved

1 sprig rosemary

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