INGREDIENTS
3 lb
chuck roast
1/4 cup
arrrowroot flour
kosher salt,
black pepper,
2 tbsp
olive oil
1
yellow onion, peeled and cut into fourths
2
large carrots, cut into 2 inch pieces
3
stalks of celery, cut into 2 inch pieces
8
small yukon gold potatoes
4 cloves
garlic
6
springs thyme
2 cups
beef broth