Chuck Roast With Balsamic and Dijon

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READY IN: 4hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300°F.
  • 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.
  • 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.
  • 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.
  • Add carrots and potatoes to pot, cover and return to oven. continue cooking for 2 hours.
  • Separate juices; remove thyme sprigs; cover roast and vegetables to keep warm.
  • 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.
  • 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.
  • Simmer gravy, whisking occasionally, until gravy reaches desired consistency. Season with salt and pepper to taste.
  • Serve and enjoy!
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