INGREDIENTS
3 lb
chuck roast
2 tbsp
oil
1
onion, quartered
5
garlic cloves, minced
3
large carrots, roughly chopped
3
celery stalks, roughly chopped
1 cup
mushrooms, halved
1 lb
red potatoes
2 tbsp
tomato paste
1/2 cup
red wine
3 cups
beef broth
2
fresh rosemary sprigs
5
fresh thyme sprigs
2 tbsp
worcestershire sauce
2 tsp
salt to taste
1/4 cup
cornstarch whisked with 1/2 cup cold water