1. Preheat the oven to 300ºF.
2. Season the roast generously, all over, with the salt and freshly ground pepper.
3. Set a large, heavy-bottomed pot or Dutch oven over medium-high heat and warm the oil until it shimmers. Brown the roast on all sides, caramelizing it to build flavour. Be patient; this step should take about 10 to 15 minutes.
4. Remove the roast and set aside on a plate, then add the shallots and saute them until they start to turn translucent, scraping up any brown bits from the bottom of the pot. Add the garlic and cook until just fragrant, about a minute.
5. Pour in the Balsamic vinegar and red wine, stir well and let it simmer until reduced by about half, then add the Dijon mustard and stir again until well combined.
6. Set the roast back in the pot and pour over the beef broth. Add the sprigs of thyme and rosemary, cover the pot and place in the oven.
7. Cook the roast for about 2 hours, then add the carrots and potatoes, spooning some of the sauce over the meat and the vegetables. Put the lid back on and continue cooking it all for another hour until roast is tender.
8. The roast should be tender – enough that it could be shredded like a pulled pork – when finished. Slice or shred and serve with the vegetables and some of the cooking sauce poured over.
Source and Credits
Recipe courtesy of Gwendolyn Richards