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Ingredients
  • 1 (3- to 4-pound) boneless beef chuck roast
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 cups beef broth
  • 2 pounds small (1 to 3 inch) Yukon Gold potatoes
  • For seasoning I use either Cavender's Greek Seasoning or a packet of Lipton's onion soup mixed with a can of mushroom soup poured directly on the roast in the pot.
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