Ingredients
2tbspvegetable oil
3lbschuck roast,cut into 1-inch chunks and trimmed
¼cupflour
1tspkosher salt
½tspcoarse ground black pepper
2yellow onions,diced
16ozCrimini mushrooms,sliced
4cupsbeef broth
1tspthyme,dried
2tspDijon mustard
1tsphoney
Preparation
Preheat oven to 325 degrees F.
Add vegetable oil to a large pot or dutch oven on high heat.
Toss beef with flour, salt, and pepper.
Add to the pot and sear for about 6 to 8 minutes until browned on all sides.
Remove beef and add in onions, cooking for 4 to 5 minutes until softened.
Add the beef back into the pot along with the mushrooms, beef broth, thyme, Dijon mustard, and honey, and stir until combined.
Cook, covered, in the oven for 2 to 2½ hours until beef is tender or on medium-low heat for 90 minutes (if cooking on the stovetop, stir every 20 minutes).
