INGREDIENTS
3 tbsp
canola oil
3 lb
chuck roast
1 tsp
kosher salt
1/2 tsp
coarse ground pepper
1/2
onion
4 cloves
garlic
2
carrots
12
baby yukon potatoes
3 cups
beef broth
1/4 cup
tomato paste
1
bay leaf
1 tsp
thyme
1 tbsp
worcestershire sauce
1/4 cup
water
3 tbsp
cornstarch
1 cup
peas