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Ingredients
  • 1 (about 3 pound) chuck roast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 2 to 3 cups beef broth
  • 2 teaspoons- 1 tablespoon beef bouillon (I like better than bouillon brand)
  • 6 whole carrots; peeled and cut into large chunks or 2 cups baby carrots
  • 2 pounds potatoes; washed, peeled (optional) and cut into large chunks
  • subheading: GRAVY:
  • 2 cups beef broth (from the crockpot)
  • 4 tablespoons butter
  • ΒΌ cup all purpose flour
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