Looking for something to cook when the flakes start to fall. I am not dreaming of a White Christmas just yet, but this dish really is a comfort meal for those cold nights. It did take a bit more time than I preferred since I cooked it after I got home from work. Literally, I came home and started cooking. Its a great crowd pleaser, and if you’re not into Dijon, or mustard at all, you can just omit it. Adjusting the amount also helps.
Adapted From: The Wicked Noodle
- 2-3 tablespoons vegetable or canola oil
- 4 pounds Chuck Roast
- 1 medium to large yellow onion, chopped
- 1/3 cup balsamic vinegar
- 3 tablespoons Dijon mustard
- 7 sprigs fresh thyme
- 2 cups beef broth
- 2 bunches small carrots, with tops cut off.
- 1 pound small baby potatoes
- kosher salt & freshly ground black pepper
- 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.