Pot Roast with Balsamic and Dijon

Baking dish filled with pot roast, baby potatoes, and carrots.

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Tender chuck roast is slow-cooked with balsamic vinegar, Dijon mustard, fresh thyme, carrots, and baby potatoes until the meat is incredibly tender and packed with flavor. It's easy to prep, requires minimal hands-on cooking, and makes the perfect cozy family dinner.

Prep Time30

Total Time30

Course: dinner

Cuisine: American

Servings: people

Calories: 755kcal

Author: Amanda Mason

Equipment

9x13 Baking Dish or Dutch Oven
Skillet/Pan
measuring spoons and measuring cups
small bowl or Tupperware
knife for chopping

Ingredients

For The House Seasoning

1 cup salt
¼ cup black pepper
¼ cup garlic powder

For The Pot Roast

2 Tablespoons olive oil
4-5 pounds chuck roast
2 Tablespoons House Seasoning
1 medium yellow onion, chopped
⅓ cup balsamic vinegar
3 Tablespoons Dijon mustard
5 sprigs fresh thyme
2 cups beef broth
1 bunch small carrots, tops trimmed
1 pound small potatoes,

Instructions

To Make The house Seasoning

In a large Tupperware container or a glass mason jar, mix 1 cup of salt, ¼ cup of black pepper and ¼ cup of garlic powder. Mix well to combine.
Place the top on and shake well to ensure it's mixed really well. Set aside.
IMPORTANT NOTE: You only need 2 Tablespoon of this House Seasoning for this recipe!! You can store the rest for future use for other recipes.

To Make The Pot Roast

Preheat the oven to 300°F.
Take the uncooked pot roast and rub it down one side with 1 Tablespoon of House Seasoning. Turn the roast over and rub down the other side of the roast with the remaining 1 Tablespoon of the House Seasoning.
Next, heat the 2 Tablespoons of oil in a large skillet or dutch oven over high heat until very hot.
Add the chuck roast to the to skillet and sear the roast, about 4 minutes per side. Then, remove the seared roast and place on a plate.
Add the chopped onion to remaining oils in your skillet and reduce heat to medium. Sauté the onions until soft.
Add in the ⅓ cup of balsamic vinegar to your skillet with the onions and increase the heat to medium-high. Boil until the liquid is reduced and slightly syrupy.
Stir in the 3 Tablespoons of Dijon mustard. Stir for about 1 more minute until ingredients are mixed well.
Pour the onion and liquid mixture into the oven safe baking dish. Set the roast on top of liquid mixture in your oven safe pan/dutch oven. Pour in 2 cups beef broth and add 5 thyme sprigs.
Add all of the baby potatoes and carrots to the pan. Cover with aluminum foil and cook in oven for about 4 hours or until very tender. You will know your roast is done when you can place a fork in the meat and turn slightly and the meat easily tears without pulling.
When done, remove from the oven. When serving, take a spoonful of the liquid from the pan and pour over the roast. Not that this roast needs any more moisture, but the sauce added on top makes it taste so good!

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