INGREDIENTS
1
beef chuck pot roast
1/2 tsp
salt
1/4 tsp
ground pepper
1 tbsp
olive oil
8 oz
shallots
3 cloves
garlic
8 oz
mushrooms
2 tbsp
flour
14 1/2 oz
canned tomatoes
1 cup
beef stock
3 tbsp
balsamic vinegar
1 tbsp
brown sugar
1
lemon
1/4 cup
parsley