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