Balsamic & Dijon Chuck Roast (& Soup with Leftovers!)

When I have a busy day ahead of me and don’t want to have to be fussing much in the kitchen for supper, I pull out the crock pot!  I love  a roast cooked in the slow cooker, because it’s so tender and moist!

This Chuck Roast is so flavorful, thanks to the Balsamic Vinegar.  It gives it a depth of flavor that is  rich and delicious!  It made for the perfect meal on a busy day.  I added a  slaw on the side, and that was it!  Dinner was complete with only about 15 minutes of prep!  Here’s how I did it…

Balsamic and Dijon Chuck Roast

Ingredients

• 2-3 tablespoons vegetable or canola oil
• 4 pounds Chuck Roast
• 1 medium to large yellow onion, chopped
• 1/3 cup balsamic vinegar
• 2-3 tablespoons Dijon mustard
• 5 sprigs fresh thyme or 1 tsp dried
• 2 cups beef broth – I added water and chicken stock b/c I was out of beef
• 1 bag Baby  carrots
• 1 pound very small baby potatoes, white or red
• salt & freshly ground black pepper

Instructions

1. 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.
2. 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.
3. Transfer onions to a crock pot.
4. Set roast on top of onions in pot. Pour in 2 cups broth and add thyme. Place potatoes and carrots around roast in the liquid.  Cover and cook on low 6-8 hours or until very tender.

If (and that’s a BIG if) you have any leftovers, you’ll want to make this soup for tomorrow’s lunch!  I had about 8 oz. of meat left, as well as carrots and potatoes.  It made a hearty little pot of soup the next day!!!  Most of the work was done already in the crock pot – it’s just a matter of adding some bouillon and seasonings!

I’m not going to be able to give you measurements for this soup – it all depends on how much you have leftover to put into the pot!  Just “eye ball it”, adding enough liquid to make it a hearty soup.

Balsamic Beef and Veggie Soup

Shredded Balsamic Chuck Roast
Cooked carrots and potatoes from last night’s supper
Drippings from roast
Beef Bouillon – or Beef broth
Water – To mix Bouillon ( I added half water, half chicken stock)
Salt and pepper to taste

Mix all ingredients in a saucepan and cook until heated through.

I’m not sure what was better – supper or the soup the next day!  You try it and let me know which you like best!

With love from my country kitchen,