Pat roast dry and season liberally with salt and pepper. In heavy bottom skillet, heat oil on medium high heat and sear beef on all sides. Cut carrots, onion, and celery into equal size pieces and add to tagine. Dice 4 garlic cloves and add to tagine along with rosemary and thyme. In a separate bowl, combine beef stock, red wine and tomato paste. Place beef roast on top of vegetables and pour liquid on top. Season liberally with salt and pepper.
Cover and cook on medium for 8-10 hours.
When beef is finished, remove 2-3 cups of the cooking liquid and place in a sauce pan. Over medium high heat, reduce by half to one-third. Drizzle over roast once removed from remaining cooking liquid.
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|Serving Size: 1 Serving (465g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 15 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 620.7mg||21 %|
|Potassium 1055.6mg||28 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 18.6g|
|Protein 7.9g||11 %|
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Calories per serving: 171
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