Creamy Mustard Beef: A Slow-Cooked Delight with Grass-Fed Chuck Roast

Ingredients

• 2 pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch cubes
• Salt
• pepper
• 3 tablespoons vegetable oil
• 1 pound white mushrooms, sliced thin
• ½ cup minced onion
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1½ cups water
• ½ cup low-sodium beef broth
• ¼ cup Dijon mustard
• 2 tablespoons soy sauce
• 1 cup sour cream
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley