Beef Pot Roast with Vegetables

Directions

1. In a large Dutch oven or other heavy pot with a tight-fitting lid, combine broth, potatoes, mushrooms, carrots, celery, onion, garlic, Worcestershire sauce, thyme, tomato paste and bay leaf.  Bring to simmer over medium heat. 
2. Season roast all over with salt and pepper to taste.  Press into simmering sauce and vegetables.  Reduce heat, cover and simmer gently for 2 ½ - 3 ½ hours or until beef is fork tender. Remove the roast and vegetables to a serving platter. Stir cornstarch mixture into simmering cooking liquid. Cook, stirring, until thickened, about 1 minute. Serve with roast and vegetables