Classic Pot Roast Recipe

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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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