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

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This chuck roast with balsamic and Dijon is a flavorful twist on classic pot roast. Braised slowly with balsamic vinegar, Dijon mustard, and fresh thyme, the beef becomes tender and juicy while carrots and baby potatoes soak up the savory broth for a hearty one-pot meal.

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, tops trimmed
  • 1 pound very small baby potatoes (white or red)
  • Kosher salt and freshly ground black pepper

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Pat chuck roast dry and season generously with salt and pepper.
  3. Heat oil in a Dutch oven over medium-high heat. Sear roast on all sides until browned. Remove and set aside.
  4. Sauté onion in the pot until softened, about 5 minutes.
  5. Stir in balsamic vinegar and Dijon mustard, scraping up browned bits.
  6. Return roast to pot. Add thyme and beef broth.
  7. Cover and braise in the oven for 2 1/2 hours.
  8. Add carrots and potatoes. Cover and cook 45 minutes to 1 hour, until vegetables are tender and beef is fork-tender.
  9. Remove thyme sprigs, adjust seasoning, and serve.
  10. Slice or shred beef and serve with vegetables and braising liquid as sauce.

Notes

  • Chuck roast is the best cut, but brisket or bottom round can be used.
  • Add 2–3 cloves garlic with onion for extra flavor.
  • For a richer broth, add a splash of red wine with balsamic vinegar.
  • Rosemary or sage can replace thyme for a different profile.
  • To thicken the sauce, simmer uncovered or whisk in a cornstarch slurry.

Nutrition

Find it online: https://familydinnercooking.com/chuck-roast-with-balsamic-and-dijon-the-best-pot-roast/