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1 teaspoon seasoned salt
1/2 teaspoon pepper
2 1/2-3 lb beef chuck roast
1 large onion, cut into large slices
3 large carrots, peeled and cut into thirds
2 tablespoons all-purpose flour
Stew: Cut 2 1/2 lb chuck roast into bite-size pieces. Season with salt, pepper, and 4 tablespoons flour. Preheat 1 tablespoon canola oil in medium stock pot; brown meat in batches. Return beef to pot and add 1 cup each: celery, carrots, onions, and 4 cups beef stock. Simmer 1-2 hours on medium-low or until meat is 145°F and tender.Slow cook: Combine 1 cup onions, 2 cups mojo marinade, and 2 1/2 lb chuck roast in slow cooker. Cook 2 1/2-3 hours on high or until meat is 145°F and tender.
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