INGREDIENTS
4 lbs
chuck roast
2 tsps
kosher salt
2 tsps
ground pepper
4 cloves
garlic
1 tbsp
olive oil
1/2 c
balsamic vinegar
1 c
beef broth
2 tbsps
tomato paste
2 tbsps
worcestershire sauce
2 sprigs
thyme
1
bay leaf
24 ozs
baby yukon gold potatoes
6 media
carrots