Ultimate FallApart beef chuck roast My SlowBraised Secret

Ingredients

• 3-4 lb (1.35-1.8 kg) beef chuck roast, patted dry
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup (240 ml) dry red wine (like Cabernet Sauvignon or Merlot) - optional, can substitute with beef broth
• 4 cups (950 ml) beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1.5 lbs (0.68 kg) Yukon Gold potatoes, quartered
• 8 oz (0.23 kg) cremini mushrooms, quartered
• Salt and freshly ground black pepper to taste
• 2 tablespoons cornstarch (optional, for thickening the sauce)
• 2 tablespoons cold water (optional, for thickening the sauce)
• Fresh parsley, chopped (for garnish)