Classic Pot Roast Recipe
Ingredients
- 1/4 cup tomato paste
- 2 tablespoons cornstarch
- 1 pound carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
- 1 pound baby potatoes (about 15)
- 1 medium onion, cut into 1/2-inch wedges (root end left intact)
- 2 stalks celery, cut into 1-inch pieces
- 2 bay leaves
- 1 3-pound beef chuck roast, tied
- kosher salt and black pepper
- 1 tablespoon chopped fresh flat-leaf parsley
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