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:
- Preheat oven to 300F
- 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
- 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
- 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
- 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!
