Chuck Roast with Balsamic and Dijon (The BEST Pot Roast!)

Why You’ll Love This Recipe

• A one-pot meal with built-in vegetables.
• Tender, melt-in-your-mouth beef with bold flavor.
• The balsamic and Dijon create a savory-sweet depth that elevates the dish.
• Perfect for family dinners, holidays, or Sunday suppers.
• Easy to prepare with minimal hands-on time.

Ingredients

2–3 tablespoons vegetable or canola oil
4 pounds chuck roast
1 medium to large yellow onion, chopped
⅓ cup balsamic vinegar
2–3 tablespoons Dijon mustard
5 sprigs fresh thyme
2 cups reduced-sodium beef broth
2 bunches small carrots, with tops trimmed to a small stub
1 pound very small baby potatoes (white or red)
Kosher salt & freshly ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 325°F (163°C).
2. Pat the chuck roast dry and season generously with salt and pepper.
3. Heat the oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned. Remove and set aside.
4. Add the onion to the pot and sauté until softened, about 5 minutes.
5. Stir in the balsamic vinegar and Dijon mustard, scraping up browned bits from the bottom of the pot.
6. Return the roast to the pot. Add the thyme and pour in the beef broth.
7. Cover with a lid and transfer to the oven. Braise for 2 ½ hours.
8. Add the carrots and baby potatoes to the pot, cover, and continue cooking for another 45 minutes to 1 hour, until the vegetables are tender and the beef is fork-tender.
9. Remove thyme sprigs before serving. Adjust seasoning with salt and pepper.
10. Slice or shred the beef and serve hot with the vegetables and braising liquid as a sauce.

Servings and timing

This recipe makes about 6–8 servings.
Preparation time: 20 minutes
Cooking time: 3 ½ hours
Total time: 3 hours 50 minutes

Variations

• Substitute parsnips or turnips for some of the potatoes.
• Use rosemary or sage instead of thyme for a different flavor profile.
• Add a splash of red wine along with the balsamic vinegar for richness.
• Swap Dijon for whole grain mustard for added texture.
• Serve over creamy polenta or mashed potatoes for extra comfort.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop over low heat with a splash of broth to keep the meat moist.
• Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this recipe in a slow cooker?

Yes, sear the beef and onions first, then transfer everything to a slow cooker and cook on low for 8–9 hours or high for 4–5 hours.

Can I prepare this dish ahead of time?

Absolutely this roast tastes even better the next day as the flavors deepen.

What cut of beef works best for this recipe?

Chuck roast is ideal, but brisket or bottom round can also be used.

Do I need to peel the carrots and potatoes?

No, just wash them well. Leaving the skins adds texture and nutrients.

How do I keep the meat from drying out?

Make sure the roast is partially submerged in liquid while braising and keep the pot covered.

Can I thicken the sauce?

Yes, after cooking, remove the meat and vegetables, then simmer the liquid uncovered until reduced, or whisk in a cornstarch slurry.

Can I add garlic?

Definitely 2–3 cloves sautéed with the onion add great flavor.

Is balsamic vinegar too strong for this recipe?

No, it mellows as it cooks, leaving a rich, slightly sweet depth of flavor.

What sides go well with this pot roast?

Crusty bread, green beans, roasted Brussels sprouts, or a simple salad pair beautifully.

Can I double this recipe?

Yes, but use a large Dutch oven or roasting pan to ensure even cooking.

Conclusion

Chuck roast with balsamic and Dijon is a comforting, flavor-packed meal that elevates the traditional pot roast with a tangy and savory twist. The slow braise creates melt-in-your-mouth beef and perfectly tender vegetables, making this dish a showstopper for family dinners or gatherings.

Print