Ingredients
1 1/2 tablespoons olive oil, divided
1 chuck roast (3 lbs.)
Salt and freshly ground black pepper
1 medium yellow onion, peeled, halved and thickly sliced
5 cloves garlic, minced (1 1/2 tablespoons)
1 1/4 cups beef broth
2 teaspoons Worcestershire sauce
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2.5 lbs. baby Yukon gold potatoes, left whole
5 medium carrots (about 1 pound), peeled and cut into 1-inch pieces*
2 1/2 tablespoons cornstarch mixed with 3 tablespoons beef broth, optional, to thicken sauce
2 tablespoons chopped fresh parsley
Instructions
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