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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. beef chuck roast
- garlic powder
- onion powder
- salt
- pepper
- 2 Tbsp. vegetable oil
- 1 can beef stock
- 1 can cream of mushroom soup
- 2 Tbsp. Kitchen Bouquet
- 3 large carrots (peeled, cut in 3-inch pieces)
- 1 small onions (large or two, cut in chunks)
- 3 stalks celery (cut in 3-inch pieces)
- 2 bay leaves
- 1 tsp. thyme leaves (powdered)
- 2 loaves french bread (New Orleans, such as Reising or Leidenheimer, cut in 6-inch segments)
- 2 tomatoes (large, thinly sliced)
- iceberg lettuce (Shredded)
- dill pickles (drained)
- mayonnaise
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