1. Preheat oven to 300 degrees F. 2. In a large dutch oven, heat oil. 3. Brown meat on all sides and season with salt and pepper while browning. 4. Remove beef to a plate when done browning. 5. Add onions and mushrooms to the pot and cook until onions are translucent. 6. Add garlic and mustard powder and cook for 1 more minute. 7. Stir in stock or water and loosen any bits on the bottom of the pot. 8. Add sugar and give a good stir. 9. Add meat back to pot making sure to also add any juices that drained onto the plate. 10. There should be enough liquid to come about halfway up the sides of the roast, but if not, add enough water to reach this point. 11. Top with rosemary sprig. 12. Cover and cook in the oven for about 3 hours or until meat is fork tender. 13. Place the meat on a serving plate and tent with foil. 14. Cook the liquid until it is reduced by about half, making a glaze / gravy. You can add a bit of flour mixed with cold water at this point if you want to thicken it. ---------------------------------------------------------------------------
Nutrition
Ingredients
