CHUCK ROAST WITH BALSAMIC AND DIJON

By dunn1412

Ingredients

• 2-3 tablespoons vegetable or canola oil
• 4 pounds Chuck Roast
• 1 medium to large yellow onion, chopped
• 1/3 cup balsamic vinegar
• 2-3 tablespoons Dijon mustard
• 5 sprigs fresh thyme
• 2 cups reduced-sodium beef broth
• 2 bunches small carrots, with tops (cut off tops leaving a small stub)
• 1 pound very small baby potatoes, white or red
• kosher salt & freshly ground black pepper

Details

Servings 1
Adapted from thewickednoodle.com

Preparation

Step 1

If making in a crockpot, follow directions through step 3 then add to crockpot. Cook 8 hours on low and add the carrots and potatoes halfway through.

2 bunches small carrots, with tops (cut off tops leaving a small stub)

Preheat oven to 300F.

Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside.

Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon.

Set roast on top of onions in pot. Pour in 2 cups beef broth and add thyme sprigs. Cover and place in oven for 2 1/2 - 3 hours or until very tender.

Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and potatoes are tender, 30-60 minutes more. Season well then serve and enjoy!