INGREDIENTS
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1 3 lb Chuck Roast
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2 lbs small red potatoes, cut in half
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1 box low sodium beef broth
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1 large onion, cut into thick slices
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4 large carrots, cut into pieces
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2 bay leaves
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3-4 cloves of garlic, smashed
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2-4 tablespoons olive oil
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1-2 tablespoons butter
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1 sprig fresh rosemary
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2 teaspoons cornstarch
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3 teaspoons cool water