INGREDIENTS
2 lb
boneless chuck roast
3 tbsp
extra-virgin olive oil (divided)
2 tsp
kosher salt (divided)
1/2 tsp
ground black pepper (divided)
1
large yellow onion
2 cloves
garlic
1 lb
carrots (about 6 medium)
1
large russet potato
1 14.5 ounce can
low-sodium beef broth
1 tbsp
Worcestershire sauce*
1
bay leaf
1 tsp
dried thyme
1 can
no salt added tomato sauce
2 tbsp
cornstarch*
2 tbsp
water
1 1/2 cups
fresh or frozen peas (no need to thaw)
Fresh parsley (optional for serving)