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A soup full of vegetables, tender beef, and a lot of good flavor.
Cook the chuck roast the day before with the soup mix sprinkled on top. Cover with foil and bake at 350 degrees F for 3 hours.
The next morning melt butter in large Dutch oven. Add flour and stir until smooth. Simmer a few minutes. Whisk in the water. Add the rest of the ingredients. Shred the beef and add it to the pot along with the drippings. Cook on the stovetop on low all day.
Serve. So delicious!
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