INGREDIENTS
2 1/2
lbs chuck roast
1 1/4 cups
beef broth
1 tbsp
+ 1 tsp Worcestershire sauce
1 3/4 tsp
dried Italian seasoning
2 tsp
onion powder
1 tsp
garlic powder
Salt and freshly ground black pepper (, to taste)
4
medium Russet potatoes (, scrubbed and rinsed then diced into chunks about 3/4" - 1")
12 oz
. baby carrots