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Ingredients
  • 2 ½ to 5 pounds chuck roast extra fat removed, cut across the grain in 2-inch slices, connective tissue removed, patted dry with paper towels
  • 1 tablespoon season all salt or choice of spices
  • ½ teaspoon pepper
  • 1 tablespoon oil
  • 1 ¾ cup Water
  • 2 teaspoons beef bouillon powder or base, alternatively swap out bouillon and water for 1 ¾ cup beef broth
  • ¼ cup Worcestershire sauce
  • 1 medium onion sliced thick
  • 2 bay leaves
  • 2 pounds potatoes peeled and sliced/cubed
  • 1 cup baby carrots or 2-inch cut length in 2-inch slices
  • 3 tablespoons all-purpose flour
  • 3 tablespoons butter softened and unsalted
Steps
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