INGREDIENTS
3 lb
beef chuck roast
1 1/2 tsp
salt
1 tsp
garlic powder
1 tsp
dried rosemary
1/2 tsp
onion powder
1/4 tsp
dried thyme
1/8 tsp
ground cumin
1 serving
bell pepper
1 tbsp
oil
1 tbsp
tomato paste
1 cup
beef broth
1 tbsp
worcestershire sauce
8 media
carrots
3
celery stalks
1 lb
waxy potatoes
1 tbsp
cornstarch