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Ingredients
  • subheading: Beef Pot Roast:
  • 2 to 4 pound beef chuck roast or beef top round roast
  • 3 tablespoons beef base, per pound of roast (Better than Bullion Beef Base is my favorite)
  • 2 cups of hot water, per pound of roast
  • optional, can add additional veggies to cook in broth, like carrots, onions, or potatoes
  • subheading: Simple Beef Gravy:
  • 3 cups broth from slow cooker, strained
  • ½ cup milk
  • 1 tablespoon cornstarch
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