1 (3 pound) beef chuck roast
2 tablespoons olive oil
1 teaspoon salt
1 1/2 tablespoons white sugar
1 1/2 tablespoons tomato paste
1 teaspoon White vinegar
1 teaspoon balsamic vinegar
1 teaspoon Seasoning mix (See box.)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon honey
1 1/8 teaspoons garlic powder
3 carrots, sliced into 1/2 inch strips
2 stalks celery, cut into 1/2 inch strips
3 green onions, thinly thinly sliced
Preheat oven to 400 degrees F (200 degrees C). Lightly grease or lightly oil 2 6 inch round pans.
Spread beef plain; cut red onion strips into thick rings. Garlic powder and salt mix congealed in his cup in the saucepan.
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