2 tablespoons olive oil
2-pound piece of beef chuck roast
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 large onion, chopped into eighths
1 tablespoon whole-grain mustard
2/3 cup Madeira wine
About 1 cup dried porcini mushrooms, soaked in 1/2 cup warm water for 20 mins, strained, and liquid reserved
2 cups hot beef stock for the slow cooker (3 cups for the traditional method)
Handful of flat-leaf parsley, finely chopped
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