Balsamic Dijon Chuck Roast

Is there anything better than chuck roast with some root vegetables? Honestly, it is one of those standby, never fails, hearty and sticks to your bones meals that I love. I have fond memories of my mom getting out the big cast iron dutch oven and cooking the chuck roast for hours on a Sunday. I am always looking for a good chuck roast recipe to deviate from my ole standby. And I think this one is it. I found this recipe from the Wicked Noodle and decided to give it a go, with a few changes. 

Because I believe no meat should ever cook without a little booze, I added some red wine to the recipe. And because I also believe that no slow-cooked meat juices should ever go unused. I used a little cornstarch and water to thicken the juices for gravy… Can you say, best idea ever!? 

During the week, I like to cook my chuck roast in the crock pot. I can put it in at lunch or in the morning and it’s ready in the evening when I get home. Feel free to either utilize a crock pot or the oven for this recipe! I’ve included the instructions for both below. 

Balsamic Dijon Chuck Roast

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a hearty and simple chuck roast recipe featuring balsamic and dijon

• Author: Prairie Californian
• Prep Time: 15
• Cook Time: 240
• Total Time: 4 hours 15 minutes

Ingredients

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• 2–3 tablespoons of oil
• 3–4 pound chuck roast
• your favorite season-all
• 1/3 cup balsamic vinegar
• 3 tablespoons dijon mustard
• 2 cups beef broth
• 3 carrots, coarsely chopped
• 1 medium onion, coarsely chopped
• 4–5 red potatoes, coarsely chopped
• 1 teaspoon dried thyme
• 3/4 cup red wine
• 1–2 tablespoons cornstarch

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Instructions

1. Heat oil in a large pan (or dutch oven if cooking in oven) over high heat. Season chuck roast well with your favorite season-all. Brown the chuck roast on all sides. Remove roast and set aside.
2. Reduce heat to medium. Add the chopped carrots and onion to pan. Saute onions and carrots until slightly browned about 5 minutes. Add the thyme and the wine. Scrape the browned bits from the bottom of the pan. Let wine reduce about 2-3 minutes. Add the balsamic vinegar, dijon, and beef broth. Stir well to combine and remove from heat.
3. Place the roast in the crock pot or dutch oven, add onion and carrot mixture and the chopped potatoes to the top in the crock pot.
4. Set crock pot on low and cook 4-6 hours or until the chuck roast is tender. If using the oven, cover and place in a 325 degree oven for 2 1/2 – 3 hours.
5. Once chuck roast is cooked and tender, carefully remove from cooking liquid. Either strain liquid or use a slotted spoon to remove vegetables. Set aside.
6. Reduce cooking liquid in a saucepan over medium heat for 10-15 minutes or until juices begin to thicken. Add 1 tablespoon of cornstarch + water to the mixture. Whisk the slurry into the reduced juices. Repeat with more cornstarch, if necessary. Once thickened, remove from heat.
7. Serve reduced “gravy” over the top of the chuck roast and vegetables. Enjoy!

Notes

• If you’re in a rush, feel free to add all ingredients to the crock pot without browning. However, the browning of the roast and veggies adds much more flavor!

Nutrition

• Serving Size: 4