Instructions

Heat oven to 325 degrees F. Combine flour, salt and pepper in a pie dish or other small pan. Place roast in the flour mixture and turn to coat all sides. Heat a Dutch oven on the stovetop over medium high heat with 1 tablespoon olive oil. Add the beef to the hot Dutch oven and brown on each side. Dice veggies while it's browning. Once brown, remove and set aside on a plate.

Remove any blackened bits of flour from the pot. Add in the remaining 1 tablespoon of olive oil, add the chopped veggies and garlic. Cook for 5+ minutes until the veggies are tender. Add the remaining flour from the dish into the Dutch oven. Coat the veggies in the flour and stir to combine. Add beef broth, balsamic vinegar, Worcestershire sauce - bring to a simmer.

Add the dried herbs and bay leaves. Place the roast back into the Dutch oven. cover the pot with the lid and cook for 3.5-4 hours in the oven, or until the meat is falling apart and the liquid has reduced down (making a nice thick gravy).

Remove the bay leaves and shred the roast. Toss the shredded meat in the gravy. Serve over or with desired side dish. Enjoy!