INGREDIENTS
3 slices
bacon
2
bay leaves
3 lb
beef chuck roast
2 tbsp
butter
2 cups
cabbage
1 cup
carrot
1 tsp
dried thyme
2 tbsp
flour
2 tbsp
fresh parsley
2 cloves
garlic
1/4 tsp
ground pepper
1/4 cup
milk
1 cup
onion
2 lb
russet potatoes
1/2 tsp
salt
1 tbsp
vegetable oil
2 tbsp
worcestershire sauce