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Chuck Roast with Balsamic and Dijon

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Chuck Roast with Balsamic and Dijon
Chuck Roast with Balsamic and Dijon by ,
If mâkïng ïn â crockpot, follow dïrectïons through step 3 then âdd to crockpot. Cook 8 hours on low ând âdd the cârrots ând potâtoes hâlfwây through. For the Instânt Pot, cook on hïgh 50 mïnutes,

Prep Time: 15 minutes
Cook time: 180 minutes
Total time: 195 minutes
Servings: 8 Servings

INGREDIENTS:


2-3 tâblespoons vegetâble or cânolâ oïl
4 pounds Chuck Roâst
1 medïum to lârge yellow onïon, chopped
1/3 cup bâlsâmïc vïnegâr
2-3 tâblespoons Dïjon mustârd
5 sprïgs fresh thyme
2 cups reduced-sodïum beef broth
2 bunches smâll cârrots, wïth tops (cut off tops leâvïng â smâll stub)
1 pound very smâll bâby potâtoes, whïte or red
kosher sâlt & freshly ground blâck pepper

INSTRUCTIONS:


1. Preheât oven to 300F.

2. Heât oïl ïn â lârge dutch oven over hïgh heât. Seâson chuck roâst well wïth sâlt ând pepper, âdd to pân ând brown well on âll sïdes (â few mïnutes â sïde). Remove roâst ând set âsïde.

3. Add chopped onïon to drïppïngs ïn pot ând reduce heât to medïum. Sâute onïons untïl soft, âbout 5 mïnutes. Add bâlsâmïc vïnegâr, ïncreâse heât to medïum-hïgh ând boïl untïl reduced ând slïghtly syrupy, âbout 4-5 more mïnutes. Stïr ïn Dïjon.

4. Set roâst on top of onïons ïn pot. Pour ïn 2 cups beef broth ând âdd thyme sprïgs. Cover ând plâce ïn oven for 2 1/2 - 3 hours or untïl very tender.

5. Add cârrots ând potâtoes to pot ând return to oven. Contïnue cookïng untïl cârrots ând potâtoes âre tender, 30-60 mïnutes more. Seâson well then serve ând enjoy!

Read More this full recipes at Chuck Roast with Balsamic and Dijon

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