INGREDIENTS
4 lb
chuck roast
2 tbsp
canola oil
2 tsp
Kosher salt
1 tsp
coarse ground black pepper
1 tsp
dried thyme
1 lb
carrots (peeled and cut into 2" chunks)
2 lb
Yukon Gold potatoes (peeled and cut into large chunks)
2 cloves
garlic (minced)
2 cups
beef broth
2 tbsp
corn starch
2 tbsp
cold water
minced parsley (optional, to garnish)