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Slow Cooker Balsamic Dijon Pot Roast with Carrots and Potatoes Recipe

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4 from 11 reviews

  • Author: Lea
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings

Description

This Slow Cooker Balsamic Dijon Pot Roast is a flavorful and tender beef dish perfect for a comforting meal. Featuring a rich blend of balsamic vinegar, Dijon mustard, brown sugar, and herbs, this pot roast is slow-cooked to perfection with carrots, baby potatoes, and aromatics, resulting in a savory, melt-in-your-mouth dinner. Conveniently prepared as a freezer meal kit, it makes weeknight cooking effortless and delicious.

Ingredients

For the Pot Roast Kit:

  • 1 medium yellow onion, diced
  • 1 pinch olive oil (for sautéing)
  • kosher salt (for seasoning)
  • 1/4 cup dark brown sugar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 bunch carrots, whole or chopped
  • 4 cloves garlic, smashed and peeled
  • 4 pounds chuck roast

Additional Ingredients for Cooking:

  • 2 cups beef stock or broth
  • 1½ pounds baby potatoes (redskins, Yukon golds, or mixed)
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1½ tablespoons cornstarch
  • 1½ tablespoons cold water (for cornstarch slurry)
  • Chopped fresh parsley (optional, for garnish)

Instructions

  1. Prepare the Onion: Heat a little olive oil in a pan and sauté the diced onion with a pinch of kosher salt over medium heat until tender and edges start to brown. Remove from heat and allow the onions to cool completely.
  2. Make the Balsamic Dijon Mixture: In a bowl, whisk together the dark brown sugar, Dijon mustard, 1 teaspoon kosher salt, freshly ground black pepper, red pepper flakes, balsamic vinegar, and Worcestershire sauce until fully combined.
  3. Assemble the Freezer Kit: Into a gallon-sized resealable freezer bag, add the cooled sautéed onions, carrots, garlic cloves, and the balsamic Dijon mixture. Place the 4-pound chuck roast in the bag, squeeze out as much air as possible, then seal and lay flat to freeze. The kit can be stored in the freezer for 3 to 4 months.
  4. Thaw Before Cooking: Remove the freezer bag from the freezer 24 to 36 hours before cooking and place it in the refrigerator to thaw mostly. Do not add the ingredients frozen into the slow cooker, as it may affect cooking time and results.
  5. Slow Cook the Pot Roast: Empty the thawed contents of the bag into the slow cooker, discarding the bag. Add the baby potatoes, sinking them beneath the other ingredients, then add the rosemary sprigs, thyme sprigs, and pour in 2 cups of beef stock or broth. Cover and cook on low heat for 8 hours until the meat is tender and the vegetables are cooked through.
  6. Finish the Dish: After cooking, remove and discard the rosemary and thyme sprigs. Transfer the roast to a cutting board and cover with aluminum foil to rest. Place the cooked carrots and potatoes in a serving dish and cover with foil to keep warm.
  7. Prepare the Gravy: Pour the slow cooker liquids into a fat separator and allow the fat to rise to the top. Pour the defatted juices into a saucepan and bring to a boil. Whisk in the cornstarch slurry made from 1½ tablespoons cornstarch mixed with 1½ tablespoons cold water. Stir continuously until the broth thickens into a glossy, smooth gravy. Season to taste with kosher salt and black pepper.
  8. Serve: Slice the pot roast and serve alongside the carrots and potatoes. Drizzle with the balsamic dijon gravy, and sprinkle with chopped fresh parsley for a fresh, colorful garnish.

Notes

  • Do not cook the roast straight from frozen; always thaw in the refrigerator beforehand to ensure even cooking.
  • The recipe can be made without thickening the sauce by serving the defatted juices as an au jus style gravy.
  • The freezer meal kit can be stored for up to 3 to 4 months, possibly longer if well sealed.
  • Fresh herbs can be substituted or omitted based on availability.
  • Using a fat separator helps reduce grease in the gravy for a cleaner flavor.
  • Feel free to add chopped fresh parsley or other herbs as a garnish for added freshness.
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://recipesbylea.com/slow-cooker-balsamic-dijon-pot-roast-with-carrots-and-potatoes-recipe/