Chuck Roast with Balsamic and Dijon by thewickednoodle,
If mâkïng ïn â crockpot, follow dïrectïons through step 3 then âdd to crockpot. Cook 8 hours on low ând âdd the cârrots ând potâtoes hâlfwây through. For the Instânt Pot, cook on hïgh 50 mïnutes,
Prep Time: 15 minutes
Cook time: 180 minutes
Total time: 195 minutes
Servings: 8 Servings
• 2-3 tâblespoons vegetâble or cânolâ oïl
• 4 pounds Chuck Roâst
• 1 medïum to lârge yellow onïon, chopped
• 1/3 cup bâlsâmïc vïnegâr
• 2-3 tâblespoons Dïjon mustârd
• 5 sprïgs fresh thyme
• 2 cups reduced-sodïum beef broth
• 2 bunches smâll cârrots, wïth tops (cut off tops leâvïng â smâll stub)
• 1 pound very smâll bâby potâtoes, whïte or red
• kosher sâlt & freshly ground blâck pepper
1. Preheât oven to 300F.
2. Heât oïl ïn â lârge dutch oven over hïgh heât. Seâson chuck roâst well wïth sâlt ând pepper, âdd to pân ând brown well on âll sïdes (â few mïnutes â sïde). Remove roâst ând set âsïde.
3. Add chopped onïon to drïppïngs ïn pot ând reduce heât to medïum. Sâute onïons untïl soft, âbout 5 mïnutes. Add bâlsâmïc vïnegâr, ïncreâse heât to medïum-hïgh ând boïl untïl reduced ând slïghtly syrupy, âbout 4-5 more mïnutes. Stïr ïn Dïjon.
4. Set roâst on top of onïons ïn pot. Pour ïn 2 cups beef broth ând âdd thyme sprïgs. Cover ând plâce ïn oven for 2 1/2 - 3 hours or untïl very tender.
5. Add cârrots ând potâtoes to pot ând return to oven. Contïnue cookïng untïl cârrots ând potâtoes âre tender, 30-60 mïnutes more. Seâson well then serve ând enjoy!
Read More this full recipes at Chuck Roast with Balsamic and Dijon
If mâkïng ïn â crockpot, follow dïrectïons through step 3 then âdd to crockpot. Cook 8 hours on low ând âdd the cârrots ând potâtoes hâlfwây through. For the Instânt Pot, cook on hïgh 50 mïnutes,
Prep Time: 15 minutes
Cook time: 180 minutes
Total time: 195 minutes
Servings: 8 Servings
INGREDIENTS:
• 2-3 tâblespoons vegetâble or cânolâ oïl
• 4 pounds Chuck Roâst
• 1 medïum to lârge yellow onïon, chopped
• 1/3 cup bâlsâmïc vïnegâr
• 2-3 tâblespoons Dïjon mustârd
• 5 sprïgs fresh thyme
• 2 cups reduced-sodïum beef broth
• 2 bunches smâll cârrots, wïth tops (cut off tops leâvïng â smâll stub)
• 1 pound very smâll bâby potâtoes, whïte or red
• kosher sâlt & freshly ground blâck pepper
INSTRUCTIONS:
1. Preheât oven to 300F.
2. Heât oïl ïn â lârge dutch oven over hïgh heât. Seâson chuck roâst well wïth sâlt ând pepper, âdd to pân ând brown well on âll sïdes (â few mïnutes â sïde). Remove roâst ând set âsïde.
3. Add chopped onïon to drïppïngs ïn pot ând reduce heât to medïum. Sâute onïons untïl soft, âbout 5 mïnutes. Add bâlsâmïc vïnegâr, ïncreâse heât to medïum-hïgh ând boïl untïl reduced ând slïghtly syrupy, âbout 4-5 more mïnutes. Stïr ïn Dïjon.
4. Set roâst on top of onïons ïn pot. Pour ïn 2 cups beef broth ând âdd thyme sprïgs. Cover ând plâce ïn oven for 2 1/2 - 3 hours or untïl very tender.
5. Add cârrots ând potâtoes to pot ând return to oven. Contïnue cookïng untïl cârrots ând potâtoes âre tender, 30-60 mïnutes more. Seâson well then serve ând enjoy!
Read More this full recipes at Chuck Roast with Balsamic and Dijon
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