Chuck Roast With Balsamic And Dijon - cooking recipe

Ingredients

4 lbs chuck roast
1 lb small red potato
1 bunch baby carrots
5 sprigs fresh thyme
1 yellow onion, chopped
2 - 2 1/2 cups beef stock, divided
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons canola oil
kosher salt, to taste
fresh ground pepper, to taste
2 -3 tablespoons flour

Preparation

Preheat oven to 300°F.
Heat oil in a large Dutch oven over med-high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes on each 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, abiut 4-5 more minutes. Stir in Dijon.
place onion mixture in bottom of Pampered Chef Deep Baker (or your favorite Dutch Oven). Set seared roast on top of onions. Pour in beef broth in a quantity to submerge 1/2 of the roast for Braising. (Too much broth will Boil your roast.) Place thyme sprigs on top of roast. Cover and place in oven for 2 hours.
Add carrots and potatoes to pot, cover and return to oven. continue cooking for 2 hours.
Separate juices; remove thyme sprigs; cover roast and vegetables to keep warm.
Make a roux for your gravy: In a small bowl combine 1/4 cup beef stock and flour until smooth. Pour into large skillet and turn heat to medium. Using a whisk, stir constantly until mixture browns.
Reduce heat of skillet to Low. Add roast juices with onion chunks (or strain juices if you prefer a smoother gravy) to the roux in the skillet. Whisk until juices are incorporated.
Simmer gravy, whisking occasionally, until gravy reaches desired consistency. Season with salt and pepper to taste.
Serve and enjoy!