INGREDIENTS
1 lb
Baby carrots
2
Bay leaves
3
stalks Celery
3 tsp
Garlic
1
Onion
1/2 tsp
Sage, ground
1 tsp
Thyme, dried
1 14.5 ounce can
Beef broth
1/2 cup
Balsamic vinegar
3 tbsp
Corn starch
1
Salt and pepper
2 tbsp
Olive oil
1 cup
Tomato juice
3 tbsp
Water
1
(3-4 pound) boneless beef chuck roast