INGREDIENTS
3 lb
beef chuck roast
1 tsp
Kosher salt
1/2 tsp
black pepper
1 tbsp
olive oil
1
large onion (coarsely chopped)
4 cloves
garlic (minced)
1 tbsp
tomato paste
1 tbsp
Worcestershire sauce
1 1/2 cups
low sodium beef broth
4
sprigs fresh thyme (or 1 teaspoon dried thyme)
6
medium carrots (cut into 1-inch pieces)
1 1/2 lb
whole baby potatoes
2 tbsp
cornstarch