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Ingredients
  • 2 to 3 pound boneless beef chuck roast
  • 2 to 3 tablespoons canola or olive oil
  • ½ cup all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 large onion diced into large wedges
  • 3 to 4 medium carrots cut on the diagonal into large chunks
  • 2 pounds yellow potatoes cut into halves or quarters depending on size
  • 3 cups beef broth
  • 1 sprig rosemary
  • parsley for garnish
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