INGREDIENTS
2 tsp
kosher salt
2 tsp
pepper
2 tsp
garlic powder
3 lb
rump roast
1 tbsp
canola oil
5 sprigs
fresh thyme
1 large
onion
1
bay leaf
3/4 cup
red wine
3 tbsp
worcestershire sauce
2 cups
beef stock
3 large cloves
garlic
8 oz
cremini mushrooms
6
carrots
1 1/2 lb
baby potatoes
2 tbsp
cornstarch