INGREDIENTS
1
Chuck Roast
2 cups
Baby Carrots
1 cup
Beef Broth
6
Small Potatoes, peeled, diced
6 cloves
Garlic
3
stalks Celery, diced
1
Onion, sliced
2 tbsp
Creole Seasonings
1 tbsp
Black Pepper
1 tbsp
Garlic Powder
1 tbsp
Onion Powder
1 tbsp
Cornstarch
1 tsp
Fresh Thyme
Virgin Olive Oil