INGREDIENTS
1 tbsp
olive oil
4 lb
chuck roast
1 serving
salt and pepper
2 1/2 cups
beef broth
1 tbsp
tomato paste
1 tbsp
worcestershire sauce
1 tbsp
garlic
1 tsp
seasoning
1
bay leaf
1 tsp
paprika
1
onion
2 lb
yukon gold potatoes or
1 lb
carrots
3 slices
bacon
2 tbsp
corn starch
2 tbsp
parsley