INGREDIENTS
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1 3 lb chuck roast
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2 cups baby carrots
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1 cup beef broth
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6 small potatoes, peeled, diced
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6 cloves garlic
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3 stalks celery, diced
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1 onion, sliced
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2 tablespoons creole seasonings
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1 tablespoon black pepper
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 tablespoon corn starch
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1 teaspoon fresh thyme
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extra virgin olive oil