Tuesday, November 24, 2020

POT ROASTED with BALSAMIC and DIJON


 POT ROASTED with BALSAMIC and DIJON





Instant Roast with Balsamic Sauce can become your favorite fall / winter comfort food. It's definitely one of us and it's even easier with the Instant Pot.

 

Ingredients:

  • 1 pound very small baby potatoes, white or red
  • 1 medium to large yellow onion, chopped
  • kosher salt & freshly ground black pepper
  • 2-3 tablespoons vegetable or canola oil
  • 2 cups reduced-sodium beef broth
  • 2 bunches small carrots, with tops
  • 2-3 tablespoons Dijon mustard
  • 1/3 cup balsamic vinegar
  • 4 pounds Chuck Roast
  • 5 sprigs fresh thyme

 

Instructions:

  1. Preheat oven to 300F
  2. Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside
  3. 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, about 4-5 more minutes. Stir in Dijon
  4. Set roast on top of onions in pot. Pour in 2 cups beef broth and add thyme sprigs. Cover and place in oven for 2 1/2 - 3 hours or until very tender
  5. Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and potatoes are tender, 30-60 minutes more. Season well then serve. Enjoy your dinner!