INGREDIENTS
3 lb
chuck roast
1 serving
salt and pepper
3 tbsp
olive oil
5 cloves
garlic
1 slices
onion
8
carrots
1 cup
red wine
3 cups
beef broth
1 lb
yukon gold baby potatoes
1/4 cup
worcestershire sauce
3 sprigs
rosemary
3 sprigs
thyme
1 serving
parsley