This meal is so comforting on a cold Fall or Winter night. I love that it all cooks in one pan/pot, and I love that it turns out perfect every time.
Sometimes I serve it over rice, sometimes just as is. It's delicious!
Here's the recipe.
2-3 Tbsp. vegetable or canola oil
4 lbs. chuck roast
1 medium to large yellow onion, chopped
1/3 cup balsamic vinegar
2-3 Tbsp. Dijon mustard
5 sprigs fresh thyme
2 cups reduced sodium beef broth
2 bunches small carrots, with tops, (cut off tops leaving small stubs)
1 pound small baby red or gold potatoes
kosher salt & freshly ground pepper
Preheat oven to 300 degrees.
Heat oil in a large dutch oven or saute pan over high heat. Season chuck roast well on all sides with salt and pepper. Add to the pan and brown on all sides. (A few minutes on each side.) Remove from pan.
Add chopped onions to pan, lower heat to medium, and saute until soft, about 5 minutes. Add balsamic vinegar, raise heat to medium high and boil until thick and syrupy, about 4-5 minutes. Stir in dijon.
Set roast on top of onions in pot (or transfer onions to a roasting pan and set roast on top). Pour in beef broth, and add in thyme sprigs. Cover and place in the oven for 2 1/2 - 3 hours or until very tender.
Add carrots and potatoes to pot and return to the oven. Cook until veggies are tender, another 30-60 more minutes. Season well with salt and pepper, serve, and enjoy!
I like to add a little fresh thyme leaves or chopped parsley on top for a little color.