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Ingredients
  • 3-3 1/2 pounds boneless chuck roast
  • Kosher salt and pepper, to taste
  • 1/4 cup flour
  • 1 tablespoon olive oil
  • 1 large onion, peeled, chopped
  • 3 cloves garlic, peeled, smashed
  • 1 tablespoon tomato paste
  • 1/2 cup red wine
  • 1 1/2 cups beef broth
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 4 carrots, peeled, cut in 2-inch pieces
  • 10 red baby potatoes (whole)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Fresh parsley, for garnish
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