INGREDIENTS
2 1/2 lb
beef chuck eye roast
1 serving
salt
1 serving
pepper
3 tbsp
vegetable oil
4 oz
cremini mushrooms
1
onion
2
carrots
2 tbsp
tomato paste
1 tbsp
garlic
1/2 cup
red wine
3 tbsp
flour
1 1/2 cups
beef broth
1 tbsp
beef flavor better than bouillon
1 tbsp
soy sauce
1 tbsp
worcestershire
1/2 tsp
sugar
1
bay leaf
1 cup
petite peas
2 tsp
thyme
1 large
egg
9 inches
flat crust