Balsamic Dijon Pot Roast

Perfect for Sunday dinner when you would rather be spending time elsewhere than in the kitchen!

3-4 pound beef chuck roast

1 large onion

4 Tb. balsamic vinegar

3 Tb. dijon mustard

1 Tb. dried thyme

2-3 cups beef broth

  1. Preheat oven to 300 degrees F.
  2. Heat about 1-2 Tb. vegetable oil in bottom of dutch oven over medium heat.
  3. Salt and pepper each side of roast and brown in heated oil.
  4. Remove from dutch oven and set aside.  Coarsely chop onion and add to dutch oven; sauté 5 minutes; add vinegar and mustard; stir for 1 minute.
  5. Place browned meat on top of onion mixture; sprinkle with thyme and add beef broth by pouring around edges. I use 2 cups and reserve the additional cup if meat dries out during cooking.
  6. Place lid and place in oven.  Cook 2 1/2-3 hours or until meat is tender.
  7. Fabulous with rice, pasta, potatoes, couscous, or chunk of rustic bread.  Veggie and a green salad and walla—Enjoy!!