INGREDIENTS
2
Carrots, medium
2
stalks Celery
1/2 lb
Cremini mushrooms
3
large cloves Garlic
1
Onion, medium
1
Parsley, fresh
1 tbsp
Thyme, fresh
4 cups
Beef broth, canned or homemade low-sodium
2 tbsp
Tomato paste
1 dash
Worcestershire sauce
1
Black pepper, freshly ground
1
Kosher salt
1 tbsp
Vegetable oil
1 tbsp
Butter
2 tbsp
Sherry
1 1/2 cups
Shredded into large chunks plus any leftover gravy leftover pot roast