Ingredients
Directions
- 1
Preheat oven to 325F.
- 2
Season chuck roast with salt and pepper. Add olive oil to a Dutch oven and heat over medium high heat, add beef. Cook each side 5-7 minutes. Set meat aside.
- 3
Lower heat a bit and add onion. Stir for 5 minutes, add tomato paste and garlic. Stir for another minute. Add broth and balsamic vinegar, stir and add carrots, celery, mushrooms, rosemary and thyme. Bring the whole thing to a boil, then reduce heat and let simmer. Place beef back into Dutch oven.
- 4
Place Dutch oven in oven and cook for 2 hours. Add potatoes and cook for another 1 or 1.5 hours. Remove from oven and let sit for 15 minutes before shredding beef.
