Ingredients:

3–4 lb chuck roast

4 medium Yukon potatoes (peeled & sliced)

4–5 large carrots (peeled & thick-sliced)

1 large onion (sliced)

3 cups beef broth

2 tbsp Worcestershire sauce

1 tbsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 packet brown gravy mix

2 tbsp flour or cornstarch (for thickening)

2 tbsp oil (for searing)

Instructions: