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Ingredients
  • subheading: 1 ¾ cup beef broth (or 1 ¾ cup water plus 1 ¾ tsp Better than Bouillon Beef Base):
  • subheading: 2 to 3 pounds of beef chuck roast (frozen or thawed):
  • subheading: 4 to 5 medium russet potatoes, peeled and quartered:
  • subheading: 4 carrots, peeled and sliced (or you can use about 20 baby carrots):
  • subheading: 1 Tbsp steak seasoning:
  • subheading: Optional: cornstarch and water for thickening the gravy:
Steps
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