INGREDIENTS
1
chuck, roast
1 1/2
lbs Baby red potatoes
2
Bay leaves
4
Carrots, large
3 cloves
Garlic
1
sprig Rosemary, fresh
4
sprigs Thyme, fresh
1
Yellow onion
3 cups
Beef stock
2 tbsp
Tomato paste
2 tsp
Worcestershire sauce
2 1/2 tbsp
Cornstarch
1
Kosher salt and freshly ground black pepper
1 1/2 tbsp
Canola oil
1/4 cup
Red wine, dry
Carrots only need 5 min