INGREDIENTS
2 1/2 lb
chuck roast
1 1/2 tsp
kosher salt
1 tsp
pepper
2 tbsp
canola oil
3 media
carrots
2 media
parsnips
1 lb
baby yukon gold potatoes
1 medium
onion
4 cloves
garlic
1 tbsp
sage
12 ozs
stout beer
2 cups
beef broth
1/3 cup
parsley
1 tbsp
horseradish
2 tsp
cornstarch
1 serving
kosher salt and pepper