INGREDIENTS
4 lb
beef chuck roast
1/4 tsp
black pepper
2 tbsp
canola oil
1 lb
carrots
3 cups
chicken broth
1/2 cup
flour
2 tbsp
fresh parsley
2 cloves
garlic
1/2 tsp
kosher salt
2 tbsp
light brown sugar
1/4 cup
olive oil
2 larges
onions
12 oz
stout beer
2 tbsp
tomato paste
2 tbsp
unsalted butter
2 lb
yukon gold potatoes