INGREDIENTS
- Kosher salt
- Freshly ground black pepper
- 3 lbs chuck roast
- 2 tablespoons olive oil
- 1–2 onions quartered
- 4 garlic cloves coarsely chopped
- 2 cups beef broth
- ½ cup dry red wine (optional see notes)
- 2 teaspoons Worcestershire Sauce
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 2 bay leaves
- 4 large carrots cut into 2-inch chunks
- 2 lbs baby yellow potatoes
- 2 tablespoons cornstarch
- 1/4 cup water
