INGREDIENTS
1 1/2 lb
chuck roast
1 serving
sea-salt
1 tbsp
olive oil
2 1/2 cups
beef stock
1 lb
yukon gold potatoes
8 oz
baby bella mushrooms
1 medium
white onion
2
celery stalks
2 larges
carrots
2 tbsp
tomato paste
2 tbsp
worcestershire sauce
2
bay leaves
2 tbsp
cornstarch