Cooking Instructions
1.
Preheat oven to 425 degrees F (218 degrees C).
2.
Into a mixing bowl, add
All-Purpose Flour (1 cup)
,
Kosher Salt (1 tsp)
,
Ground Black Pepper (1/2 Tbsp)
, and
Dried Oregano (1 tsp)
. Whisk together.
3.
Coat the
Boneless Chuck Roast (3 lb)
in the flour mixture.
4.
Into a pot over medium heat, add
Butter (2 Tbsp)
. Once melted, add the chuck roast. Cook for 3-4 minutes.
5.
Flip the chuck roast and cook for an additional 3-4 minutes. Sear the edges.
6.
Add
Onion (1)
,
Carrots (2)
,
Beef Broth (2 1/2 cups)
,
Balsamic Vinegar (1/3 cup)
, and
Sage Leaves (4)
. Mix, then bring to a boil.
7.
Cover the pot. Bake for 1 hour and 45 minutes.
8.
Return the pot to the stove and bring to a boil. In a small bowl, mix
Salted Butter (2 1/2 Tbsp)
and
All-Purpose Flour (2 Tbsp)
, then add to the pot. Add
Water (1/4 cup)
. Whisk to combine.
9.
Add
Mushrooms (1 1/2 cups)
. Turn heat to low and let simmer for 10 minutes. Season with
Salt and Pepper (to taste)
.
10.
Serve warm with sides of choice. I served mine with spinach and mashed potatoes!