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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. chuck roast (see notes for other cut options)
- 2 Tbsp. flour
- 4 Tbsp. olive oil
- 1/4 cup cold water
- 3 Tbsp. corn starch
- 2 tsp. brown sugar
- 1/2 tsp. black pepper
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. chili powder
- 1 tsp. paprika
- 1 cup chicken broth
- 2 cups beef broth
- 1 cube beef bouillon (or 1 tsp better than bouillon)
- 1 1/2 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. low-sodium soy sauce (can sub Worcestershire)
- 3 drops browning (Kitchen Bouquet, and seasoning sauce, optional: gives it a darker color)
- 1 Tbsp. unsalted butter (cold)
- 2 1/4 lb. baby potatoes (see notes)
- 2 lb. carrots (whole, cut into halves or thirds.)
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Notes
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