INGREDIENTS
2
bay leaves
2 lb
beef chuck roast
2 tbsp
canola oil
6 media
carrots
2 ribs
celery
1 tbsp
cornstarch
2 media
onions
1 cup
peas
1/2 tsp
pepper
6 media
potatoes
1 large
rutabaga
2 tsp
salt
1/2 cup
tomato juice
4 cups
water
1 tsp
worcestershire sauce