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
- 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
- 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.
- Transfer onions to a crock pot.
- 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,