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- Meat and poultry
- Cuts of beef
- Topside beef
I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.
273 people made this
- 1.4kg boneless topside roasting joint
- 2 tablespoons plain flour
- 2 tablespoons rapeseed oil
- 125ml water
- 125ml red wine
- 1 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 onion, sliced
- 6 potatoes, washed and halved
- 6 carrot, peeled and cut into 2-inch lengths
- 8 shallots, peeled and halved
MethodPrep:15min ›Cook:4hr15min ›Ready in:4hr30min
- Preheat an oven to 180 C / Gas 4.
- Sprinkle the roast evenly with the flour and set aside. Heat the oil in an oven-proof casserole with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt and pepper. Arrange the onion slices on the roast.
- Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots and shallots. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
Reviews & ratingsAverage global rating:(221)
Reviews in English (186)
This really does live up to the description and the other reviews. It did look dry but was deliciously "melty"(!) when ready for eating and between 8 of us we managed to get through a 1.7kg lump of silverside with the children disappointed that there wasn't more. You must try. I plan for this to become a regular family Sunday meal.-27 Dec 2012
This recipe is great. I have kind of refined it down to make prep quicker. Do veg separately. Half bottle of Red wine (stops drying out meat). Fine chopped onion. Same herbs. Tight lid fitting Casserole pot. Sear Joint, chuck in everything. Silver foil lid. Oven 4 hours 140C.comes outperfect. Kids love it cos Meat melts in mouth!-17 Aug 2014
Loved this, my kid,s who are fussy eaters came back for more.-27 Mar 2012
- 1 3 to 4-pound pot roast (lean chuck, bottom round, or rump)
- 3 tablespoons flour (all-purpose)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 medium onion (halved, thinly sliced)
- 1 rib celery (thinly sliced)
- 8 ounces whole small button mushrooms (trimmed, washed, or sliced mushrooms)
- 4 cloves garlic (smashed and minced)
- 1/2 teaspoon dried marjoram (or thyme)
- 1 small bay leaf
- 1 cup chicken broth
- 1 cup dry red wine (such as pinot noir/burgundy or cabernet)
- 1 can (28 ounces) crushed tomatoes
In a large stockpot or Dutch oven, heat the olive oil over high heat. Combine flour with salt and pepper dredge the pot roast in the mixture. Brown the roast quickly on all sides in the hot oil.
Add the onions, celery, and mushrooms reduce heat to medium and saute, stirring frequently, for about 2 to 4 minutes.
Add the garlic and cook for 1 minute longer.
Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes bring to a boil. Reduce heat to low cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender.
A Comforting, Simple Beef Stew Recipe
Beef stew is definitely one of my favorite comfort foods. Beef, potatoes, carrots &ndash it&rsquos not hard to see why this would be one of my favorite types of things to eat.
It&rsquos also a recipe that can be one of those &ldquoadd whatever you have in the fridge&rdquo type things, if you have potatoes, cool. Carrots, great. But most sturdy vegetables will do, too.
While this This French Bistro Beef Stew sounds like an expensive, fancy dinner it&rsquos totally not. Simple ingredients cooked low and slow to get the most flavor possible, it&rsquos the perfect comfort food recipe.
Pot-Roasted Pork Loin in Red Wine
Preheat the oven to 350° Season the pork roast lightly with salt and generously with pepper, rubbing the seasonings into the meat. In an enameled cast-iron casserole just large enough to hold the roast, heat the oil until shimmering. Add the roast and cook over moderate heat until well browned all over. Transfer the roast to a large plate.
Add the salt pork to the casserole and cook over low heat until softened but not browned. Add the onions, garlic, carrots and celery and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes. Add the wine, bay leaves, sage and thyme and bring to a boil. Remove from the heat.
Carefully set the roast, fat side up, in the casserole. Cover and bake in the oven for 30 minutes. Turn the roast, and if there is very little liquid left in the pan, add 1/2 cup of water or more to keep the vegetables moistened. Bake for about 20 minutes longer, or until an instant-read thermometer inserted in the center of the roast registers 150°.
Transfer the roast to a carving board, discard the strings and cover loosely with foil. If the pan juices are thin, boil them over high heat until thickened. Season with salt and pepper. Slice the roast and serve with the vegetables.
Red Wine Pot Roast
"Red Wine Pot Roast is an easy classic comforting meal made from braised chuck roast seasoned with herbs, spices and red wine cooked until it is fork-tender. Roasts are among the most popular recipes on our site including the most amazing pot roast you&rsquoll ever make in your slow cooker &ndash> Ultimate Slow Cooker Pot Roast, and the most amazing, tender and Ultimate Garlic Pork Loin Roast. Braised Red Wine Pot Roast is one of my all-time favorite roasts."
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This Wife Saver Casserole is given it's name for a few different reasons. This is a delicious, quick, and easy casserole that is&hellip See more Continue reading: "Wife Saver Casserolevideocam"
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Red-Wine Pot Roast with Porcini
Preheat oven to 300°F. Bring broth to simmer in saucepan. Remove from heat add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.
Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms sauté 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.
Return beef and any accumulated juices to pot. Cover transfer to oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. DO AHEAD Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cool. Cover and keep refrigerated.
Transfer beef to cutting board tent with foil. Spoon fat from surface of juices in pot. Bring juices to boil cook until liquid is reduced to 4 cups, about 7 minutes. Season with salt and pepper.
Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.
Take the casserole, melt ½ oz (10 g) of the butter in it and when it begins to foam turn the heat up high.
Dry the meat thoroughly with kitchen paper and then brown it on all sides in the hot butter, browning one flat side first, then turning it over on the other side and moving it around to get the round edges browned as well.
Then remove the meat, wipe the casserole with some kitchen paper and return the meat to it, adding the herbs, the wine and some salt and pepper. Bring it all up to simmering point, put on a tight-fitting lid, using foil if necessary, then transfer it to the oven and leave it to cook without looking at it for 3 hours.
While the beef is cooking, make the red onion marmalade: melt the butter in a medium-sized saucepan, stir in the chopped onions and the thyme and let them soften for about 10 minutes. Then add the wine and wine vinegar, bring it all up to a gentle simmer and add a seasoning of salt and freshly milled black pepper. Turn the heat to its lowest setting and let the whole thing cook really slowly with the lid off for about 50 minutes to 1 hour or until all the liquid has evaporated. Remove it from the heat, but re-heat gently before serving.
When the pot roast's cooking time is up, remove the meat from the casserole, cover it with foil and leave it to relax for 10 minutes. Meanwhile, remove the herbs, place the casserole over direct heat and boil briskly to reduce the liquid slightly. Mix the flour and remaining butter to a smooth paste, then add this mixture in small pieces to the hot liquid and whisk with a small whisk until it comes back to the boil and you have a smooth, slightly thickened sauce.
Red Wine-Braised Pot Roast
Pot roast may be served right away, but like most braises, it tastes even better when made ahead and left to sit for a day or two. Follow the method through the oven-braising, and transfer the meat and vegetables to a platter. Strain and degrease the juices as directed, wipe out the pot, and then return the meat and vegetables to the pot and pour the strained juices over all. Let cool to room temperature, then cover and refrigerate for up to three days. To serve, gently reheat the roast in the pot until the juices are once again liquified. Transfer the meat and vegetables to a baking dish, moisten with some of the juices, cover, and heat in a 325°F oven until warmed through. While the meat and vegetables are warming, proceed with the recipe as directed to make a sauce from the juices.
Pot roast patties Using cold leftover pot roast that includes potatoes, separate the meat and vegetables as best you can from the gelatinous sauce. Chop up the meat and vegetables, and mix together in a bowl with a tablespoon or two of Dijon mustard (which adds flavor and also helps the mixture hold together). Shape into patties and sauté in oil or butter over medium to medium-high heat until crusty and browned on the outside and hot on the inside.
French dip sandwiches Slice baguettes into 5- or 6-inch lengths and then split them almost but not entirely in half lengthwise. (Or use crusty sub rolls.) Heat the leftovers until hot. Slice the meat and arrange in the baguettes. Serve the sandwiches with individual dishes of the sauce on the side for dipping. Hot mustard is a good condiment for these sandwiches, and you can serve the leftover vegetables as a side dish or save them for another meal.
Shepherd’s pie Warm the leftovers just enough to liquefy the sauce. Shred or chop the meat and combine with the vegetables. Add enough sauce to make the mixture taste nicely moist but not super juicy. Transfer the mixture to a casserole dish and cover with a 1-inch layer of mashed potatoes (flavored with Cheddar or horseradish, if you like). Drizzle the potatoes with a little olive oil and then bake in a 375°F oven until the potatoes are lightly browned on top, about 30 minutes.
Red Wine Braised Beef
This red wine braised beef is made by slow cooking an inexpensive beef roast in red wine, beef broth, carrot, onion, and celery until fall-apart tender. An Italian classic. Simple, elegant, and ideal for entertaining.Adapted from Emiko Davies | Tortellini at Midnight | Hardie Grant, 2019
There’s something magical about beef braised in red wine. Tossing a cheap cut of beef, a bottle of wine, and some vegetables in a single pot and having it turn into a sigh-inducingly tender roast beef, complete with glossy, magazine-worthy pan sauce, is alchemy of the most ethereal sort. Thankfully, while braising requires a little time to work its considerable magic, it takes very little effort, making it a superlative weekend meal that’s ideal for entertaining No wand required.–Angie Zoobkoff
How To Ensure Your Red Wine Braised Beef Is Magnificent
According to the author (and Italian tradition), there are just three simple things about this near-foolproof recipe that you need to do to ensure you elicit the most knee-wobbling results.
1. Use almost the entire bottle of Barolo (or other relatively robust red wine, preferably a Nebbiolo-based grape) to cover the meat. The wine acts as a tenderizer and flavor enhancer. I cannot recommend enough that you choose a wine that you like it doesn’t have to be expensive or even a Barolo, but do pick one that you would happily drink yourself. [Editor’s Note: Same goes for quality beef stock. You may not want to sip it, but the cheapest canned broth at the store is going to compromise the quality of this braise. It calls for few ingredients so it helps when each is of utmost quality.]
2. The beef needs a little marbling if it’s too lean, it will easily become dry after cooking for so long. Ask your trusted butcher for a simple roast from around the shoulder of the cow.
3. Allow ample time. Make the braise well in advance, which ensures your meal is even more hands-off. A whole night’s rest in the fridge after cooking it is always a good idea for braised beef—even obligatory, I would say. The meat relaxes and the sauce thickens and intensifies in flavor. (A couple nights will do it even more good.)
Easy Pot Roast, Potatoes and Vegetables
Special Equipment: 6-quart or larger slow cooker (if following the slow cooker method)
Ingredients US Metric
- One (2 1/2-to 4-pound) boneless chuck roast
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 1 1/2 pounds small red potatoes, halved or, if large, quartered
- 4 large carrots, cut into 1-inch (24-mm) pieces (about 1 1/2 cups)
- 3 parsnips, cut into 1-inch (24-mm) pieces (about 1 cup)
- 4 garlic cloves, minced
- 3 sprigs fresh thyme
- 1 cup dry red wine
- 2 1/2 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chopped fresh flat-leaf parsley, for garnish
To make the Pot Roast with Potatoes and Vegetables in your slow cooker, see the Slow Cooker Variation below.
To make the Pot Roast with Potatoes and Vegetables in your oven, preheat the oven to 350°F (177°C) and continue as directed below.
Using paper towels, pat the roast dry and season it really liberally with salt and pepper. In a large Dutch oven set over medium heat, heat 2 tablespoons oil. Add the roast and brown it on all sides, 10 to 12 minutes.
Transfer the roast to a cutting board or a large plate. Add the remaining 1 tablespoon oil to the pot, which should still be over medium heat. Add the onion, potatoes, carrots, parsnips, garlic, and thyme, and season generously with salt and pepper. Stir to coat the vegetables with the oil. Cook until the vegetables start to brown, 5 to 10 minutes.
Add 1/2 cup wine and cook, scraping up any bits from the bottom of the pot, until reduced by half, 3 to 5 minutes.
Return the roast to the pot and add the beef broth and Worcestershire sauce. Bring the liquid to a simmer, cover with a tight-fitting lid, and slide the pot in the oven. Roast the meat until fork-tender, flipping it once halfway through, about 2 1/2 hours total for a 2 1/2-pound roast and 3 1/2 hours total for a 4-pound roast. Start checking the meat and vegetables after 2 hours and if the vegetables are tender but the roast is not, use a slotted spoon to transfer them to a platter so they don’t turn to mush.
When the roast is done, transfer it to a clean cutting board, tent it with foil, and let it rest. If you haven’t already, grab a slotted spoon and transfer the vegetables to a platter. Put the Dutch oven back on the stovetop over medium-high heat. Add the remaining 1/2 cup wine, bring to a simmer, and cook until reduced by half, 5 to 10 minutes.
Strain the pan sauce and season to taste with salt and pepper. Shred or slice the pot roast into big chunks and transfer them to the platter with the vegetables. Reserve 1 cup pan sauce to pass around when serving and pour the remainder over the vegetables and pot roast. Sprinkle the vegetables and roast with the parsley. Originally published October 19, 2014.
Slow Cooker Variation
We’re so glad the “never leave your house with the oven on” rule doesn’t apply to slow cookers since it means that we can be out and about all day and still get this pot roast on the table for supper. Here’s how to have your pot roast and eat it, too.
Using paper towels, pat the roast dry and season it really liberally with salt and pepper. In a large sauté pan or Dutch oven set over medium heat, heat 2 tablespoons oil. Add the roast and brown it on all sides, 10 to 12 minutes. Set the pan or Dutch oven aside for later. Dump the roast, onion, potatoes, carrots, parsnips, garlic, thyme, salt and pepper, beef broth, Worcestershire sauce, and 1/2 cup wine in a 6-quart slow cooker and cook on high until fork-tender, about 6 hours. Shred or slice the pot roast into big chunks and transfer them to the platter with the vegetables. Put the pan or Dutch oven from searing the pot roast at the beginning back on the stovetop over medium-high heat. Add the remaining 1/2 cup wine to the pan or Dutch oven, bring to a simmer, and cook until reduced by half, 5 to 10 minutes. Pour the reduced wine into the cooking juices in the slow cooker. Strain the pan sauce and season to taste with salt and pepper. Reserve 1 cup pan sauce to pass around when serving and pour the remainder over the vegetables and pot roast. Sprinkle the vegetables and roast with the parsley.
I can personally attest to the versatility of this recipe. And, well, to its knock-it-out-of-the-park deliciousness, too. Here's what happened: The One and I needed some bonding time. We'd been having some minor skirmishes (emphasis on minor) about the usual relationship stuff: money, time together, college tuition for the kids. (Ah, just threw in that last one to see if you were paying attention.) And whenever we hit a relational speed bump in our lives, we go back to the basics. And for us, that's the stove.
So on his way up to Roxbury for the weekend, The One picked up all the ingredients for this pot roast recipe. We peeled and sliced and seared together, bumping into each other, giving each other little pats on the ass. (Well, that was really only me doing it. You know how proper The One can be. Unless the shades are drawn. ) Then just as I was carrying the pot to the oven, which The One was holding open, the power went out. Now, in Connecticut we have the worst power company in the country--CL&P. Power outages are an almost weekly occurrence. That's why we have the generator. And when I remodeled the kitchen last year, I made sure my office and the kitchen were hooked up so that neither word nor morsel would be forsaken due to the vagaries of CL&P. Apparently, I forgot about the oven because it refused to come on again.
"There goes dinner," The One said.
"Not exactly." I put the pot back on the stove, turned the flame to low, and read the paper. After about an hour and a half, I removed the vegetables because they were cooked, and let the beef continue to cook for another two and a half hours, for a total of four hours. It was almost perfect. My only issue was the meat needed more seasoning, which is my fault. I have to ignore The One, who gasps whenever he sees the amount of salt I add to things, and go with my gut.
This will never replace Blizzard Beef as our favorite beef braise recipe--shared memories are an important ingredient in that recipe. But this pot roast is a close second, which is saying a lot.
Recipe Testers' Reviews
This is a stellar one-pot meat. Make it! This easy pot roast recipe is so exceptional "you can't eat just one serving"!
Make sure to mise en place your ingredients (preparing all ingredients before starting to cook). Also, using really good beef stock makes the sauce amazing. If you don't want to make it yourself, just call a local restaurant and ask them for some beef stock. They usually will give it to you for free.
The cooking time of 3 1/2 hours was right on for a 4-pound roast. I cooked the meat in an enameled cast-iron pot. These types of pots really enhance pot roasting. After you remove the meat and vegetables and pour in the wine, it reduces very quickly, as the pot is super hot. At this point, I added about 1/2 cup more beef stock because there was very little sauce left, then added a bit more salt and pepper to taste and strained it. The sauce was divine, but that's what good beef stock, decent wine, and delicious fond from the pot will give you.
This pot roast recipe caught my attention almost immediately, as I love a good pot roast and was planning on making one anyways, so I had most of the ingredients on hand. I found this recipe to be well-written and easy to follow.
The times are pretty close however, the roasting time will vary by size of roast. Mine took only 2 1/2 hours. I did, however, brown the roast with a high temperature and a little longer than indicated because I like it with a little crust. Don't use high heat if you don't have an exhaust fan.
I think that the amount of vegetables could be increased I used more than the recipe stated for a smaller roast and would let personal preference dictate that. When the roast is done, there will only be a scant amount of liquid left. The amount stated in the recipe is a good starting point, but again, it will depend on the size of the roast and the Dutch oven. My rule of thumb is to add enough liquid so it reaches 2/3 up the side of the roast.
I removed the vegetables with a slotted spoon and let the cooking liquid reduce a bit to produce a wonderfully syrupy sauce. The vegetables turned out perfectly tender and tasty. I used my favorite Cabernet Sauvignon for the wine.
The only drawback I can see with this recipe is you won't have leftovers. We ate the whole thing. I’m committing this recipe to memory.
Lazy Sunday afternoons with the house filling with the aroma of pot roast in the oven—this recipe is easy to make and tasty to eat with minimal fuss. I followed the recipe almost exactly, with the exception of the parsnips. The ones in the stores were looking a little worse for wear, and frankly, I don't really like them all that much, so I omitted them. I did add 3 more carrots, as I like those. My new red potatoes were more of a medium size, so I quartered them.
Make sure you brown the roast well on all sides don't be tempted to skip this step, as this is what makes it really good. Reducing the 1/2 cup wine was closer to the 7 or 8 minute mark and my roast was done after 3 hours. The sauce had thickened nicely, but the potatoes and carrots were close to being mushy. The end result for the sauce was 3/4 cup sauce at the bottom of the pot when the meat and veg were removed. I added another 1/2 cup wine and 1 cup beef stock then simmered it down to get the pass-along gravy, as my family tends to be generous with their gravy. Seasoning seemed a little lost both in the meat and the sauce, even though I was quite aggressive in seasoning.
All in all, a very nice pot roast recipe that I'll make again with a couple adjustments.
This tasty pot roast recipe for a home-style pot roast with roasted root vegetables is perfect for a Sunday night supper with friends and family. A tender chuck roast flavored with fresh thyme, red wine, beef stock, and Worcestershire sauce and a lovely variety of perfectly cooked vegetables. I liked the addition of parsnips with the traditional carrots, onions, and potatoes. I could see rutabagas and mushrooms also being a good addition. I could only find a 3-pound roast, so the cooking time was only 2 hours and 15 minutes.
The only changes I'd make would be to add either a bit more Worcestershire sauce or maybe a bit of garlic salt or onion powder to the meat for a tad bit more flavor. Overall, this is a great classic pot roast recipe that I would highly recommend!
This is a basic pot roast recipe that's excellent for a beginner—follow the timing as written in the recipe, and you will have dinner on the table in 4 hours—and the house will smell so good as everything roasts! We served a crowd, and the recipe was ample. The sauce was the star for us, though everyone asked for a second round of both meat and vegetables.
One taster who is a fine and experienced cook said she would add cloves and bay leaves. We had a small serving left over, so the next day we added 1 cup beef broth, 1/4 cup barley, and another splash of wine and let it simmer into a fine stew for two. We will make this recipe again.
This pot roast recipe makes a very flavorful pot roast. It’s also very easy to make since most of the time is spent roasting the meat and vegetables in the oven.
I halved the recipe and was able to serve two of us twice. Just like most other pot roast dishes, it was just as good, if not better, the second time around. I had a 2-pound roast which took just under 2 hours to be completely cooked and tender. We chose to slice the meat rather than shred it. The vegetables were quite well done. If I had used a larger roast and cooked it for 3 1/2 hours, I most likely would've removed the vegetables after about 2 hours to prevent them from being overcooked.
This simple recipe makes a very memorable meal. I don't use parsnips very often, but I love the slight flavor difference they bring to this recipe. The meat is fall-apart tender, and the gravy gives it the perfect flavor along with the other root vegetables. Make sure you have some crusty bread to soak up the gravy.
The only problem I had was finding a single 4-pound chuck roast. I ended up having to use a couple pieces. In our area, I find you have to have meat specially cut if you want larger pieces.
A comment by one of our testers about "lazy Sunday afternoons with the house filling with delightful aromas of pot roast in the oven” made me want to try this recipe, too. Only my Sundays are far from lazy and usually encompass getting everything done that you can’t get done during the week before Monday arrives again. The solution? The slow cooker—that miraculous leave-it-and-forget-it kitchen device. I seasoned and seared the beef on all sides to get a nicely caramelized crust, set the pan aside, dumped everything in my CrockPot 6-quart slow cooker, and left for the day. My slow cooker has two settings: high (or fast) and low (or slow). I opted for fast, as I was already getting a little hungry from the aroma of seared beef and cooked my roast for 6 hours. When I returned from errands galore, I removed the pot roast, which was delightfully falling apart, finished the gravy in the waiting pan per the directions, and ate. Bliss!
Super simple, easy, and absolutely yummy. I used a very nice cut of grass-fed chuck, which surely helped in the flavor compartment, but the key to this recipe is the Worcestershire sauce, in my opinion. I'd never tried that before, but I really liked the depth of flavor it added.
I will definitely make this again.
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