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Ingredients
  • 3 to 4 pounds boneless beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 rib celery diced
  • 2 cloves garlic smashed
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 cups chicken stock
  • 1 pound Yukon gold potatoes cut in halves or quarters
  • 1 pound carrots diced
  • 2 tablespoons cornstarch
  • salt, pepper to taste
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