As the weather is getting chillier, I am all about the hearty, comforting recipes that taste like a hug feels. This balsamic dijon pot roast is just that. It is super quick and easy to throw together, and is a set-it-and-forget-it type type meal thanks to the slow cooker. It’s got tender veggies, meat that is literally falling apart because it’s so tender, and a tasty balsamic Dijon sauce to tie it all together. This is a great make ahead option, because it makes a couple of servings and can totally be reheated or enjoyed the next day on a sandwich for lunch! You are going to want to add this recipe into your rotation for sure.
Making balsamic Dijon pot roast
Because this meal is made in the crockpot, there’s very little active cooking required. You simply put your veggies in the crockpot, sear the beef to help lock in the flavor, mix up your sauce, and then put it all together.
- One onion, roughly chopped
- A bag of baby carrots
- 3.5 lb of pot roast
- Salt and pepper
- Fresh Rosemary and thyme
For the sauce:
- Beef broth
- Balsamic vinegar
- Dijon mustard (stone ground or country style)
- Garlic, minced
- Brown sugar
- Salt and pepper
- Italian seasoning
First, you’ll want to take your meat out of the fridge about 30 min before cooking. Pat it dry, season liberally with salt, pepper, fresh rosemary and thyme, and let it rest to come to room temp. Then, heat up avocado oil in a skillet and sear the meat on all sides until just browned.
Add veggies into crockpot and make a hole in the center for the meat. Add meat in (you can cut it into 2 or 3 large chunks if needed), cover everything in the sauce, and set on high for 5-6 hours or low for 8-10 hours. You’ll know the meat is done when it’s able to easily be pulled apart with a fork.
I served this pot roast with a side of crispy air fried potatoes. Just quarter some red potatoes, toss with oil, salt, pepper, thyme, and garlic powder, and air fry at 375F for 15 minutes, until golden brown and crispy. This would also be delicious over mashed potatoes, mashed cauliflower, or whatever you like!
Balsamic Dijon Pot Roast
- Mixing Bowl
- Large Pan
- Slow Cooker
- 3.5 pounds pot roast
- 1 large onion roughly chopped
- 1 pound baby carrots
- 1/2 tsp fresh rosemary
- 1/2 tsp fresh thyme
- 2.5 cups beef broth
- 1 cup balsamic vinegar
- 2 tbsp Dijon stone ground or country style
- 2 tbsp brown sugar
- 5 cloves minced garlic
- 1 teaspoon Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- Remove meat from fridge 30 min prior to cooking. Pat dry, season well with salt, pepper, fresh rosemary and thyme, and let rest for 30 minutes to come to room temp.
- Heat large pan or cast iron and heat up 1 tbsp avocado oil. Sear meat until just browned on all sides (don't worry – it doesn't need to be cooked through).
- Combine all sauce ingredients in a small bowl, whisk together and set aside.
- Add carrots and onion into slow cooker. Make a space in the center and add the meat (you can cut it into 2-3 large pieces if needed to make it fit). Cover everything in the sauce and cook on high for 5-6 hours or low for 8-10 hours, until meat is fork tender and veggies are thoroughly cooked through. Serve with your choice of side and enjoy!
- Store leftovers in an airtight container in the fridge for up to 4 days.