Beef Pot Roast With Winter Root Vegetables

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Nourished Kitchen
Nutrition per serving    (USDA % daily values)
CAL
699
FAT
146%
CHOL
108%
SOD
24%

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Ingredients for 6 servings

2 tbsp grass fed Butter

2 ½ to 3 lb grass fed beef rump roast

5 x medium carrots, peeled, chopped into bite sized pieces

3 x medium parsnips, peeled and chopped into bite sized pieces

2 x medium turnips, peeled and chopped into bite sized pieces

2 tbsp whole black peppercorns

2 x Bay Leaves

1 bunch Thyme

1 1/2 cups red wine, preferably cabernet sauvignon

1 cup beef stock, preferably homemade

1 bunch fresh parsley, chopped fine

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