INGREDIENTS:
• 2 1/2 lbs. chuck roast
• 8 small new or red potatoes
• 3 carrots cut into 1 1/2 in. pieces
• 2 medium yellow onions, quartered
• 2 Tbl. lemon juice, not reconstituted
• 8 Brussels sprouts [optional]
• 1 can of beer, any brand
• 1 cup red wine
• 1/4 cup olive oil
1 • 2 Tbl. dijon mustard
• 2 bay leaves
• 1 Tbl. brown sugar
• 1 Tbl. Hungarian paprika
• 1 tsp. salt
• 1 tsp. black pepper
• 1/4 cup balsamic vinegar
• 2 cloves garlic, crushed
• 2 Tbl. Wondraฎ to thicken gravy
PREPARATION:
• Add oil to a 4 or 5 quart kettle or dutch oven, sear chuck roast on both sides until nicely browned. Add onions and brown slightly. Add all other ingredients except potatoes, carrots and Brussels sprouts. Add these about 30-40 minutes before serving. To thicken the gravy sprinkle the Wondraฎ and mix into the juice until it begins to thicken. Other vegetables can be used with a pot roast, such as turnips, peas, celery, broccoli or rutebegas.

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