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1 pound carrots, cut into 2-inch peices
1 pound baby potatoes
3.5 pound beef chuck roast
1 bag Beef Stew Seasoning
1 cup water
Add carrots and potatoes to a slow cooker. Place chuck roast on top of the vegetables and season with Beef Stew Seasoning. Pour water on top and cover. Cook on low for 7-8 hours.
Separate the chuck roast, vegetables, and sauce. Shred or carve chuck roast as desired. Skim the excess fat from the sauce with a shallow spoon. Serve meat and vegetables topped with sauce.
Calories 450, Fat 11 grams, Saturated Fat 4 grams, Carbs 22 grams, Fiber 4 grams, Sugar 5 grams, Protein 61 grams, Cholesterol 170 milligrams, Sodium 380 milligrams
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