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Ingredients
  • 2 pounds boneless chuck roast
  • 3 tablespoons extra-virgin olive oil — divided
  • 2 teaspoons kosher salt — divided
  • 1/2 teaspoon ground black pepper — divided
  • 1 large yellow onion
  • 2 cloves garlic
  • 1 pound carrots — about 6 medium
  • 1 large russet potato
  • 1 14.5-ounce can low-sodium beef broth
  • 1 tablespoon Worcestershire sauce*
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 can (8-ounce) no salt added tomato sauce
  • 2 tablespoons cornstarch*
  • 2 tablespoons water
  • 1 1/2 cups fresh or frozen peas — no need to thaw
  • Fresh parsley — optional for serving
Steps
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