Tender Pot Roast

cafedelites.com

Scott

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

¼ 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

½ 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

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