INGREDIENTS
3 lb
chuck roast
1 tbsp
vegetable oil
1 cup
brown or yellow onion, diced
1 14.5 ounce can
low-sodium beef broth
1 tbsp
tomato paste
2
bay leaves
3
medium carrots, peeled and cut into 2-inch pieces
6
red potatoes, cut into quarters
1 tbsp
fresh parsley, finely chopped
1/4 cup
all-purpose flour
1/4 cup
water
Salt and pepper