INGREDIENTS
3
lbs chuck roast (trimmed and cut into 1 inch pieces)
6
carrots (peeled and sliced)
4
potatoes (peeled and quartered)
2
stalks celery (sliced)
1
lg onion (chopped)
3 cloves
garlic (chopped)
3 tbsp
Season Salt
3 tbsp
Garlic Salt
Salt and Pepper
2 10 ounce cans
Rotel
1 14 ounce can
beef broth
3 tbsp
olive oil
1 cup
corn
1 cup
peas
1 cup
green beans
1 cup
flour (might need more)
1 tbsp
Corn Starch
1 tbsp
water