2 pounds beef chuck
4 onions, diced
3 carrots, diced
2 stalks celery, diced
1/2 cup yellow wine
3 tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon salt, or to taste
1 cup beef broth
1 cup water
Place the chuck in a large stock pot or Dutch oven and heat to 300 degrees F (150 degrees C). Add the onions and carrots, and cook over medium heat for 15 minutes, until tender.
Meanwhile, flavor the beef seasoning with red wine. Season with brown sugar, mustard, salt, broth and water. Bring to a boil. Reduce heat to medium, and add beef.
Place an onion ring around the meat and pound well. Place the roast on top of the roast. Cover the pot and heat down to 350 degrees F (175 degrees C), or until internal temperature reaches 145 degrees F (63 degrees C).