Boneless Chuck Roast - cooking recipe

Ingredients

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)

Preparation

Sprinkle meat with salt and black pepper.
Place into a heavy casserole with a tight lid.
Add onions, celery, parsnips and carrots.
Pour in the tomatoes and juice.
Sprinkle with thyme and add bay leaf.
Cover.
Place into cold oven.
Bake at 300\u00b0 for 2 to 3 hours.
When ready to serve, remove vegetables and meat onto a serving platter.
Discard bay leaf.
Heat pan juices to boiling. Boil over high heat until reduced, thickened and shiny.
Whisk in mustard during boiling.
Reduce juices to about 1 1/2 cups. Spoon over meat and vegetables to glaze.
Sprinkle with parsley.