Ingredients
The following ingredients have 10 Servings
- 1 tablespoon olive oil
- 4 pounds (2 kg) chuck roast or blade roast, (boneless and trimmed of excess fat)
- 2 yellow onions (chopped)
- 8 cloves garlic (smashed with the back of a spoon (or 2 tablespoons minced garlic))
- 1 pound (500 grams) baby potatoes, white or Yukon gold, ((you may need to halve them if they are too large))
- 4 large carrots, (cut into 2-inch pieces)
- 2 stalks celery, (cut into 1-inch pieces)
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 2 teaspoons dried thyme
- 2 teaspoons crushed bouillon
- 1 teaspoon salt, (or to taste)
- 1/2 teaspoon freshly ground black pepper, (or to taste)
- 1 cup reduced-sodium beef broth
- 2 tablespoons plain flour ((optional -- for a thick gravy))
- 2 tablespoons fresh chopped parsley, (to serve)
