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cup corn oil
1 chuck roast (4 pounds)
1 cup onion (chopped)
1 cup celery (sliced)
2 cloves garlic (minced)
3 cups beef bouillon
cup catsup
1 teaspoon salt
teaspoon dried thyme leaves
teaspoon pepper
6 medium potatoes (peeled, quartered)
4 carrots (peeled, cut in 2-inch pieces)
pound whole green beans
cup cornstarch


Heat corn oil in 5 quart Dutch oven over medium heat. Brown chuck roast on all sides. Add next 8 ingredients. Bring to a boil, covered. Reduce heat and simmer for 2 hours. Add potatoes and carrots. Simmer, covered, for hour or until roast and vegetables are tender. Add green beans. Simmer for 10 minutes longer until beans are tender-crisp. Arrange meat and vegetables on platter. Combine cornstarch and cup water, mixing until smooth. Add to liquid in Dutch oven. Boil for 1 minute, stirring constantly to thicken.

Serve gravy over roast and vegetables.

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