INGREDIENTS
4 lb
chuck roast
1 pinch
a of salt
1 serving
pepper
1 1/2 cups
beef broth
2 tbsp
balsamic vinegar
2 tsp
fish sauce
1
three inch sprig rosemary
4
three inch sprigs thyme
2
parsnips
4
carrots
6 cloves
garlic
1 serving
parsley and/or chives