Pot Roast with Balsamic Dijon Sauce

Yesterday when Thompson came home from school, he told us that they talked about Groundhog’s Day in his class. I asked him to tell me about it, and he said, “It is a special day to celebrate groundhogs. Oh and there was no shadow so spring is coming soon”. That last part was really the only thing I wanted to hear. Winter here has been, well, very wintery, with plenty of fresh snowfalls. While I love snowy days, I have been craving the warmth of spring.

I hope Punxsutawney Phil’s prediction is correct, but at least for now, the cold and snow don’t seem to have any plans to leave. Which means more warm comfort food, like this balsamic dijon pot roast, on those extra chilly days.

Slow Cooker Pot Roast with Balsamic Dijon Sauce

 

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Serves: 6-8 servings

Ingredients

• 2 tablespoons olive oil
• 4 pounds Chuck Roast
• 2 medium yellow onions, sliced
• 6 carrots, chopped into large 3 inch long pieces
• 1½ pounds yukon gold potatoes, scrubbed and left whole or cut in half if very large
• ¼ cup balsamic vinegar
• 3 tablespoons Dijon mustard
• 6 sprigs fresh thyme, leaves removed
• 1½ cups reduced-sodium beef broth
• 2 cloves garlic, minced
• Salt & freshly ground black pepper

Instructions

1. Heat oil in a large pan over high heat. Season chuck roast well with salt and pepper. Brown meat well on all sides. This will take 2 or 3 minutes per side.
2. While roast sears, turn slow cooker onto low. Place onion slices on the bottom, then season with salt and pepper. When beef is done browning, place on top of onions. Add carrots and potatoes on top, seasoning with salt and pepper.
3. In a bowl, whisk together balsamic, dijon, thyme leaves, broth, and garlic. Pour over potatoes, carrots, onions, and roast. Let cook in slow cooker on low until meat is very tender, about 8-10 hours.
4. When roast is done, remove from slow cooker. Shred gently. Remove the potatoes and carrots and place on a serving dish. Strain cooking liquid, and place in a small sauce pan. Bring to a boil and simmer until reduced a little, about 15 minutes. Serve with roast.

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