This meal is so comforting on a cold Fall or Winter night. I love that it all cooks in one pan/pot, and I love that it turns out perfect every time. Sometimes I serve it over rice, sometimes just as is. It's delicious! Here's the recipe . I ngredients : 2-3 Tbsp. vegetable or canola oil 4 lbs. chuck roast 1 medium to large yellow onion, chopped 1/3 cup balsamic vinegar 2-3 Tbsp. Dijon mustard 5 sprigs fresh thyme 2 cups reduced sodium beef broth 2 bunches small carrots, with tops, (cut off tops leaving small stubs) 1 pound small baby red or gold potatoes kosher salt & freshly ground pepper Directions : Preheat oven to 300 degrees. Heat oil in a large dutch oven or saute pan over high heat. Season chuck roast well on all sides with salt and pepper. Add to the pan and brown on all sides. (A few minutes on each side.) Remove from pan. Add chopped onions to pan, lower heat to medium, and saute until soft, about 5 minutes. Ad...