INGREDIENTS
1 tsp
olive oil
salt and pepper
1
chuck roast
1 1/2 lb
fingerling potatoes
2
parsnips
3
carrots
2 cloves
garlic
1 cup
crushed tomatoes
2 cups
beef broth
1 tbsp
Worcestershire sauce
1 tbsp
balsamic vinegar
1
sprig fresh rosemary
1 handful
fresh thyme