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French-style chuck roast

Photo credit: Newsday Photo / Ari Mintz | French-style pot roast is braised in wine.

This recipe is adapted from James Peterson's "Essentials of Cooking." Choose a thick roast that fits snugly in a Dutch oven.

1 (4- to 5-pound) chuck roast, at least 6 inches thick

2 large onions, chopped (about 3 cups)

1 large carrot, roughly chopped

1 rib celery, roughly chopped

4 cups dry, fruity red wine (e.g., zinfandel, Merlot, syrah)

Vegetable oil

Salt

Bouquet...

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