Chuck Roast with Balsamic and Dijon
Main
Ingredients
2 tablespoons vegetable or canola oil
4 lbs. chuck roast (pot 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 lb. very small baby potatoes white or red
kosher salt & freshly ground black pepper
Directions
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!