Classic Pot Roast

Prep Time: 30 minutes
Cook Time: 6-8 hours (slow cooked)
Total Time: 8 hours 30 minutes
Servings: 6-8

Ingredients: 

• 4-5 lbs chuck roast

• 1/2 cup vegetable oil

• 1 large yellow onion chopped

• 3 tablespoons dijon mustard

• 1 tablespoon minced garlic

• 1/3 cup balsamic vinegar

• 1 tablespoon onion powder

• 1 teaspoon dried thyme 

• 2 cups beef broth or homemade stock 

• 1 bunch of small carrots

• 1 lbs baby potatoes (assorted colors or plain)

• Salt & fresh black pepper to taste

• Fresh thyme sprigs 

• Fresh parsley chopped

Instructions:

1. Wipe the chuck roast dry and put on a large tray.

2. Mix the salt, black pepper, dried thyme and onion powder and sprinkle generously on the chuck roast. Cover all sides.

3. Heat the oil in a large cast iron skillet and brown the chuck roast on all sides. It should be a good golden brown searing.Place the roasted chuck in a slow cooker or instant pot.

4. In the same skillet add the chopped onions. After a few minutes add the garlic and cook until fragrant. 

5. Add the balsamic vinegar and let it cook until slightly thickened

6. Add the Dijon mustard and the stock. Now pour this over the chuck roast in the slow cooker. Cook in slow cooker for approximately 6-8 hours or you can cook as per the instant pot instructions. The meat when ready will be super tender and moist.

7.  Add the carrots, potatoes & thyme sprigs and cook for another 45-50 minutes until tender.

8. Scoop out all the vegetables and meat and thicken the sauce, if needed to get the right consistency. 

9. Add the parsley, check the seasonings and serve with any fresh bread. The bread dips into the gravy and tastes delicious ! 

Tips : The best results are achieved when the chuck roast is cooked in an instant pot or in a slow cooker. The meat becomes very tender. I tend to put the pot together in the morning while having my morning coffee and it is ready by dinner time with very few steps left for the evening. A great Sunday night supper !