Yield: 10 Servings Pot roast : 5 lbs. beef chuck roll, neck off 2½ tsps. salt ¾ tsp. ground black pepper 1¼ oz. all purpose flour 1½ tsps. olive oil ¾ oz. beef base 3 cups, 3 Tbsps. hot tap water 3 cups, 3 Tbsps. apple cider 1½ tsps. ground sage Mapl e Ba ked Root Vegeta bles: 5½ oz. whole carrots, peeled 5½ oz. whole white turnips, peeled 5½ oz. whole yellow turnips, peeled 5½ oz. red organic potatoes, diced ½” 5½ oz. whole red onions, diced ½” 11¼ oz. whole fresh beets with tops, peeled ...
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