INGREDIENTS
3 lb
Beef chuck, roast
1
Bay leaf
1
Butternut squash (peeled and cut into 3/4-inch pieces), Small
5
Carrots (cut into 3/4-inch pieces), Large
3
Stalks Celery
4
Large cloves Garlic, fresh
1
Mediun onion
4
Thyme, Fresh springs
1 3/4 cups
Beef broth
2 cups
Broth from the pan
3 tbsp
Arrowroot powder
1
Sea salt and black pepper
2 tbsp
Olive oil, extra virgin
1
Pan gravy
2 tbsp
Water