Chuck Roast with Balsamic and Dijon

• Gluten free

• Meat

  • 4 lbs Chuck, roast

• Produce

  • 1 lb Baby potatoes, very small white or red
  • 2 bunches Carrots, small
  • 5 sprigs Thyme, fresh
  • 1 Yellow onion, medium to large

• Canned Goods

  • 2 cups Beef broth, reduced sodium

• Condiments

  • 1/3 cup Balsamic vinegar
  • 2 tbsp Dijon mustard

• Baking & Spices

  • 1 Kosher salt & freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Vegetable or canola oil

Found on thewickednoodle.com

Description

Ingredients

• 2-3 tablespoons vegetable or canola oil
• 4 pounds Chuck Roast
• 1 medium to large yellow onion, chopped
• 1/3 cup balsamic vinegar
• 2-3 tablespoons Dijon mustard
• 5 sprigs fresh thyme
• 2 cups reduced-sodium beef broth
• 2 bunches small carrots, with tops (cut off tops leaving a small stub)
• 1 pound very small baby potatoes, white or red
• kosher salt & freshly ground black pepper

Directions

• Preheat oven to 300F.
• Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a 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, about 4-5 more minutes. Stir in Dijon.
• Set roast on top of onions in pot. Pour in 2 cups beef broth and add thyme sprigs. Cover and place in oven for 2 1/2 - 3 hours or until very tender.
• Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and potatoes are tender, 30-60 minutes more. Season well then serve and enjoy!