2 1/2 lb. chuck roast
8 whole sm. new or red potatoes
3 whole carrots, cut into 1 1/2 inch pieces
2 whole med. yellow onions, quartered
10 whole Brussel sprouts
1 whole can beer (any brand)
1 c. red wine
1/4 c. cooking oil or olive oil
2 tbsp. Dijon or dry mustard
2 whole bay leaves
1 tbsp. Hungarian paprika
1 tsp. salt
1 tsp. black pepper
1/4 c. balsamic vinegar
1 whole garlic cloves
2 tbsp. Wondra

Add oil to a 4-quart kettle or Dutch oven, sear chuck roast on both sides. Add onions and brown slightly. Add all other ingredients except potatoes, Brussel sprouts and carrots. Simmer for at least 2 hours. Add potatoes, Brussel sprouts and carrots 1/2 hour before serving. To thicken the gravy, slowly sprinkle about 2 tablespoons Wondra.

NOTE: Many other vegetables may be used with the pot roast, such as turnips, peas, celery, broccoli or rutabagas. Place the pot roast in a serving platter and surround it with the potatoes, Brussel sprouts and carrots. Ladle the onions and gravy over the top of the roast and serve.