INGREDIENTS
3 lbs
chuck roast
2 tbsp
olive oil
2 cups
beef broth
2 tbsp
worchestershire sauce
1 tbsp
tomato paste
2 lbs
yukon gold potatoes
1
onion
1 lb
carrots
6 cloves
garlic
3 sprigs
rosemary
3
springs thyme
2 tbsp
butter
2 tbsp
flour
2 cups
reserved broth from roast