INGREDIENTS
2 lb
Chuck, roast
1
Acorn squash
1
Butternut squash
3
Carrots
3 cloves
Garlic
1
Onion
2
Potatoes
1 tbsp
Thyme, dried
3 cups
Beef broth
3 tbsp
Balsamic vinegar
1 tbsp
Worcestershire
2 tbsp
(wheat) flour
1
Salt & pepper
1
Olive oil
1 tbsp
Butter