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Ingredients
US|METRIC
6 SERVINGS
- 1 boneless chuck roast (2 1⁄2- to 3-lb.)
- 3 tsp. kosher salt (divided)
- 1 tsp. black pepper (divided)
- 2 lb. red potatoes (large, quartered)
- 4 medium carrots (peeled and cut diagonally into 2-inch pieces, about 1 lb.)
- 3 celery stalks (cut diagonally into 2-inch pieces, about 4 oz.)
- 1 large yellow onion (cut into 3⁄4-inch-thick wedges)
- 1 Tbsp. minced garlic (about 2 large garlic cloves)
- 2 cups beef broth
- 5 Tbsp. instant blending flour (such as Wondra)
- 1 Tbsp. tomato paste
- 6 thyme sprigs
- 1/4 cup Worcestershire sauce
- 3 Tbsp. ketchup
- 2 tsp. hot sauce
- fresh herb sprigs (unchecked, optional)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol100mg33% |
Sodium1850mg77% |
Potassium1510mg43% |
Protein33g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber5g20% |
Sugars8g |
Vitamin A140% |
Vitamin C45% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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