Roast with Balsamnic and Dijon

4 lbs of beef roast
3 T. Avocado Oil
2 onions, sliced
1/3 c. balsamic vinegar
2 1/2 T. Dijon mustard
Worcestershire sauce
2 cups of water
Carrots
salt and pepper

Preheat oven to 350 degrees
1.  Heat oil in a dutch oven or large pot.  Season roast with salt and papper and brown on all sides.  Remove roast from pan.
2.  Saute onions in drippings (add a little more oil if needed) until translucent.  Add balsamic vinegar and increase temperature if needed.  Cook about 4 minutes until liquid becomes syrupy and reduces.  Then add Dijon
3. Place roast on top of onions.  Pour 2 cups of water over the roast and add a little Worcestershire sauce.  Cook for about 30 minutes at 350 degrees and then reduce heat to 300 degrees and cook for 3-4 hours or until very tender.
4.  Add carrots or any other vegetables you desire and cook for about 30-60 minutes.  Add more salt and pepper.  (If you are going to be gone--just add the carrots as you turn the roast down after the first 30 minutes and cook altogether for 3-4 hours.