Boneless Chuck Roast

• 3 lb. boneless beef chuck
• 1 tsp. salt
• 1/4 tsp. black pepper
• 4 small onions, peeled
• 2 stalks celery, quartered
• 4 carrots, pared and halved
• 1 large (1 lb. 12 oz.) can tomatoes
• 1 tsp. dried thyme leaves
• 1 bay leaf
• 2 tsp. Dijon-style mustard
• fresh parsley (for garnish)

1. Sprinkle meat with salt and black pepper.
2. Place into a heavy casserole with a tight lid.
3. Add onions, celery, parsnips and carrots.
4. Pour in the tomatoes and juice.
5. Sprinkle with thyme and add bay leaf.
6. Cover.
7. Place into cold oven.
8. Bake at 300u0b0 for 2 to 3 hours.
9. When ready to serve, remove vegetables and meat onto a serving platter.
10. Discard bay leaf.
11. Heat pan juices to boiling. Boil over high heat until reduced, thickened and shiny.
12. Whisk in mustard during boiling.
13. Reduce juices to about 1 1/2 cups. Spoon over meat and vegetables to glaze.
14. Sprinkle with parsley.

boneless beef chuck, salt, black pepper, onions, stalks celery, carrots, tomatoes, thyme, bay leaf, mustard, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811239 (may not work)