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Ingredients
  • subheading: For the roast:
  • 3 tablespoons vegetable oil
  • 3 to 5 pounds chuck roast, trimmed of excess fat
  • 6 cloves garlic, peeled
  • carrots, peeled and optionally chopped, to taste
  • 3 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons dried minced onion
  • 2 tablespoons beef bouillon
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon pepper
  • 1 bay leaf
  • subheading: For the gravy:
  • 2 cups low-sodium beef broth, less depending on the amount of broth/drippings in the pan after roasting
  • ¼ cup flour
  • kosher salt, to taste
  • black pepper, to taste
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