Ingredients
- 2 Tbsp olive oil
- 3 lb beef chuck roast
- salt and pepper, to taste
- 1 medium yellow onion, diced
- 1 ½ cups beef broth
- 1 Tbsp tomato paste
- 1 tsp Worcestershire sauce
- ¼ cup dijon mustard
- 1 packet dry onion soup mix
- 6 medium red potatoes, quartered
- 16 oz baby carrots
- ¼ cup cornstarch
- 3 Tbsp cold water
- parsley, for garnish
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