4 to 6-pound chuck roast
salt and pepper, to taste
4 tablespoons extra virgin olive oil
1 cup onions, chopped
pinch of thyme
a handful of fresh basil (or 1/4 tsp. dried)
4 garlic cloves, chopped
1 large can tomatoes
4 cups beef broth or water
1 tablespoon red wine vinegar
1 tablespoon prepared mustard
4 large carrots, cut in 1 inch chunks
3 large potatoes, quartered
1/4-1/2 lb. white boiling onions (optional)
2 tbsp. flour or 1 tbsp. cornstarch (optional) (stirred into cold water)

Use a heavy Dutch oven with tight lid. In bottom of pot, heat olive oil and sauté onions in fat until brown and tender. Remove onions and set aside. Season with salt, pepper and flour; roast and brown slowly on all sides. Add vinegar, mustard, tomatoes and 2 cups of the broth or water (using broth will add more of a rich flavor).

Cover and cook slowly over low heat for about 90 minutes, or until very tender. Watch roast and from time to time add a little more broth to keep it from becoming dry.

While roast is cooking, prepare vegetables. Add vegetables during the last 45 minutes of cooking; stir in flour or cornstarch if a thicker gravy is wanted. Add browned onions and serve.

This may be made in the slow cooker. Simmer on low heat until tender (do not boil).

Submitted by: Belle