Dutch Oven Pot Roast | The Leaf

Ingredients

• 3 Tbsp. olive oil
• 3 lbs. beef chuck roast
• Black pepper, to taste
• 1 onion, chopped
• 1 leek, sliced
• 4 cloves garlic minced
• 2 Tbsp. tomato paste
• 3 cups beef broth, low sodium
• 2 tsp. Worcestershire sauce
• 1 Tbsp. red wine vinegar
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 cup parsnip, sliced
• 2 carrots, peeled and chopped
• 2 cups baby potatoes, quartered