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Ingredients

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Directions

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  • In an 8-quart Dutch oven, brown meat, one piece at a time on all sides, in the hot oil. Drain off the fat. Return both pieces of the meat to the Dutch oven.

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  • Arrange potatoes, carrots, and onions over meat. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour in 1-1/2 cups water.

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  • Cover and roast in a 350 degree F oven 2 hours or until meat and vegetables are tender. Transfer meat and vegetables to platter; cover to keep warm.

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  • Measure pan drippings, scraping up the browned bits from the bottom of the pan. Add water, if needed, to make 1-1/2 cups of liquid.

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  • In Dutch oven, whisk together flour and 1/2 cup water. Add pan drippings. Cool and stir until thickened and bubbly. Cook and stir for 1 minute. Season to taste with salt and pepper on meat and vegetables.

Nutrition Facts

total fat 14g; sodium 217mg; carbohydrates 28g; fiber 4g; protein 32g.

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