Melt in your mouth & juicy, this braised beef will not disappoint.

Ingredients: 

• 4 Lbs Beef Roast
• 1/2 Cup Flour
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Pepper
• 2 Teaspoons Olive Oil
• Tablespoons Butter, Divided
• 1 Tablespoon Flour
• 1/2 Onion, Minced
• 2 Carrots, Peeled and Minced
• 2 Stalks Celery, Peeled and Minced
• 6 Cloves Garlic, Minced
• 1/3 Cup Balsamic Vinegar
• 1 Tablespoons Worcestershire Sauce
• 1 Tablespoon Liquid Smoke
• 2 Cups Beef Broth
• 2 Sprigs Rosemary, Fresh
• 4 Sprigs Thyme, Fresh
• 2 Bay Leaves
• Potatoes for Serving, Mashed

Instructions:

1. Heat the oven to 325
2. Place the flour, salt and pepper in a pie dish or pan.
3. Coat beef on all sides with the flour and set aside.
4. Heat a dutch oven or oven safe pot over medium high heat with a few drizzles of olive oil. Add the beef, browning on each side and remove to a plate.
5. Wipe out any black flour if there is any, leaving any browned bits in the pan.
6. Turn the heat to medium and add the olive oil and butter.
7. Quickly add the onions, carrots, celery and garlic, stirring to combine.
8. Cook for 5-6 minutes or until the veggies are tender.
9.  Add the remaining flour and stir for 30 seconds.
10. Add the vinegar, Worcestershire sauce, liquid smoke, and beef broth. Bring to a simmer.
11. Add the herbs and bay leaves and place the beef back in the pot.
12. Place the lid on the pot and cook for 3 1/2- 4 hours in the oven, or until the meat is falling apart and the liquid has reduced down.
13. Remove the bay leaves and herbs, shred the meat, tossing it in the sauce and serve hot over mashed potatoes.