3 lb. boneless beef chuck
1 tsp. salt
1/4 tsp. black pepper
4 sm. onions, peeled, halved
2 stalks celery, quartered
2 parsnips, peeled, quartered
4 carrots, peeled, halved
1 can (28 oz.) tomatoes in juice
1 tsp. dried thyme leaves
1 bay leaf
2 tsp. dijon mustard
Fresh parsley, for garnish

Step 1: Sprinkle meat with salt and black pepper.

Step 2: In a heavy casserole with tight-fitting lid, place meat onions, celery, parsnips, carrots and tomatoes with juice. Sprinkle with thyme, add bay leaf.

Step 3: Cover, place in cold oven. Bake at 300 degrees for 2 to 3 hours.

Step 4: Remove vegetables and meat to serving platter, discard bay leaf.

Step 5: Heat pan juices to boiling, gradually whisk in mustard boil, whisking lightly until liquid is thick, shiny and reduced to about 1 1/2 cups.

Step 6: Spoon over meat and vegetables to glaze. Sprinkle with parsley.