Chuck Roast With Balsamic And Dijon Recipe

Name: Chuck Roast With Balsamic And Dijon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs chuck roast; 1 lb small red potato; 1 bunch baby carrots; 5 sprigs fresh thyme; 1 yellow onion, chopped; 2 - 2 1/2 cups beef stock, divided; 1/3 cup balsamic vinegar; 2 tablespoons Dijon mustard; 2 tablespoons canola oil; kosher salt, to taste; fresh ground pepper, to taste; 2 -3 tablespoons flour

Servings: persons

4 lbs chuck roast
1 lb small red potato
1 bunch baby carrots
5 sprigs fresh thyme
1 yellow onion, chopped
2 - 2 1/2 cups beef stock, divided
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons canola oil
kosher salt, to taste
fresh ground pepper, to taste
2 -3 tablespoons flour

1
Preheat oven to 300°F.
2
Heat oil in a large Dutch oven over med-high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes on each side). Remove roast and set aside.
3
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, abiut 4-5 more minutes. Stir in Dijon.
4
place onion mixture in bottom of Pampered Chef Deep Baker (or your favorite Dutch Oven). Set seared roast on top of onions. Pour in beef broth in a quantity to submerge 1/2 of the roast for Braising. (Too much broth will Boil your roast.) Place thyme sprigs on top of roast. Cover and place in oven for 2 hours.
5
Add carrots and potatoes to pot, cover and return to oven. continue cooking for 2 hours.
6
Separate juices; remove thyme sprigs; cover roast and vegetables to keep warm.
7
Make a roux for your gravy: In a small bowl combine 1/4 cup beef stock and flour until smooth. Pour into large skillet and turn heat to medium. Using a whisk, stir constantly until mixture browns.
8
Reduce heat of skillet to Low. Add roast juices with onion chunks (or strain juices if you prefer a smoother gravy) to the roux in the skillet. Whisk until juices are incorporated.
9
Simmer gravy, whisking occasionally, until gravy reaches desired consistency. Season with salt and pepper to taste.
10
Serve and enjoy!

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 lbs chuck roast, 1 lb small red potato, 1 bunch baby carrots, 5 sprigs fresh thyme, and more.

Yes, Chuck Roast With Balsamic And Dijon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chuck Roast With Balsamic And Dijon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions