Wine Marinated Pot Roast

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Baked Bree


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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

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