INGREDIENTS
5 lb
chuck roast (boneless and excess fat trimmed)
2 tsp
salt (or to taste)
1 tsp
pepper (or to taste)
2 tbsp
olive oil
2 lb
potatoes (such as Yukon Gold or Russet, peeled and cut in cubes)
1 lb
carrots (peeled and roughly chopped)
2
large onions (peeled and quartered)
5 cloves
garlic (peeled and smashed)
3 cups
beef broth (low sodium or no sodium added)
1 tbsp
Worcestershire sauce
4
sprigs thyme
2
sprigs rosemary
2 tbsp
cornstarch
2 tbsp
water