INGREDIENTS
2
lbs Chuck, boneless roast
1 1/2
lbs Baby dutch potatoes
2
Bay leaves
1 lb
Carrots
1/4 cup
Flat-leaf parsley, leaves
6
Garlic cloves
4
Thyme, sprigs
3
Yellow onions, medium
1 1/4 cups
Beef stock, unsalted
1 tbsp
Dijon mustard
2 tbsp
All-purpose flour
1 tsp
Black pepper, freshly ground
1 1/2 tsp
Kosher salt
2 tbsp
Canola oil
1 tbsp
Red wine vinegar
1
nut brown ale