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INGREDIENTS
3/4 c.
low-sodium beef broth
2 tbsp.
tomato paste
2 tbsp.
Worcestershire sauce
1 tbsp.
cornstarch
1 lb.
small potatoes, scrubbed and halved
3
carrots, peeled and cut crosswise into 2" pieces
1
medium yellow onion, cut into 1/2" wedges
4
cloves garlic
1
sprig rosemary
1
(3.5 lb.) beef chuck roast
Kosher salt