Beef Pot Roast with Vegetables Recipe - Cook With Campbells Canada

Ingredients

• 2 1/2 cups 625 mL Campbell's 30% Less Sodium Beef Broth with Red Wine
• 3 cups 750 mL small red potato, halved
• 2 cups 500 mL cremini mushroom, halved
• 1 cup 250 mL carrot
• 2 stalks celery, cut into 1-inch pieces
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp 15 mL Worcestershire sauce
• 1 tbsp 15 mL fresh thyme leaves
• 2 tbsp 30 mL tomato paste
• 1 bay leaf
• 3.312 lb 1.5 kg boneless beef pot roast
• 1 tbsp 15 mL cornstarch