A variation of a favorite, comforting pot roast with additions of grainy Dijon and reduced balsamic. A lot of bold flavor in a familiar setting!
Prep Time30mins
Cook Time3hrs
Total Time3hrs30mins
Course: Dinner, Main Course
Servings: 4
Author: Mandy Jackson
Ingredients
3tablespoonsolive oil
1(3-4 pound)chuck roast
1tablespoonkosher salt
2teaspoonspepper
2yellow onions,peeled and quartered
1 1/2poundscarrots, halved
6garlic cloves,peeled and crushed
1/3cupbalsamic vinegar
1/4cupflour
2tablespoonswhole grain Dijon mustard
Directions
Preheat oven to 375 degrees.Heat the olive oil over medium in a large Dutch oven. Pat chuck roast dry with paper towels and rub with salt and pepper to coat. Place in Dutch oven and brown 5 minutes per side. Remove to a plate.Add onions, carrots, and garlic cloves and cook 3-4 minutes, until onion begins to soften. Pour in vinegar and cook until reduced and slightly syrupy - about another 3-4 minutes. Sprinkle with flour and stir to combine. Add mustard and cook 1 minute more. Stir in 3 cups of water and bring to a boil.Place browned roast on top of carrots and onions. Cover and bake for 3-4 hours, until beef is tender. Shred or slice meat and serve.
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