INGREDIENTS
1 tbsp
butter
3 media
carrots
2 stalks
celery
2 1/2 cups
chicken broth
1 1/2 tbsp
flour
1 sprig
fresh rosemary
2 sprigs
fresh thyme
2 cloves
garlic
8 oz
mushrooms
1 medium
onion
5 lb
pot roast
8 servings
salt and pepper
1 tbsp
tomato paste
2 tbsp
vegetable oil