Chuck Roast with Balsamic and Dijon

By chris5863

Ingredients

• 2-3 T EVOO
• 4 lb chuck roast
• 1 Medium yellow onion chopped
• 1/3 C balsamic vinegar
• 3 T Dijon mustard
• 3 Sprigs Thyme
• 2 C beef stock
• 2 bunches small carrots, with tops cut off
• 1 lb very small baby potatoes
• S&P

Preparation

Step 1

Preheat oven to 300
Heat oil in a large dutch oven over high heat. Season chuck roast well with S&P and add to the pan and brown well on all sides. Remove roast and set aside.

Add onion to the same pot and reduce heat to medium high and saute until browned, add the balsamic vinegar, increase heat to medium high and boil until reduced and slightly syrupy, stir in Dijon mustard.

Set roast on top of onions, pour in beef stock and add the thyme. Cover and place in oven for 3 hours or until very tender

Add Carrots and potatoes and cook covered for another hour or until vegetables are soft.