Balsamic Dijon Pot Roast
This balsamic dijon pot roast is a melt-in-your mouth, make-ahead meal that's as simple as it is delicious!
Equipment
- Mixing Bowl
- Large Pan
- Slow Cooker
Ingredients
- 3.5 pounds pot roast
- 1 large onion roughly chopped
- 1 pound baby carrots
- 1/2 tsp fresh rosemary
- 1/2 tsp fresh thyme
Sauce
- 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
Instructions
- 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.
Notes
You can skip the searing step, though I prefer to sear the meat as it locks in the flavor and gives great texture. If you're skipping the sear, you'll want to cook on high for 6-8 hours or low for 11-12 hours, until your meat is fully cooked through and fork tender!
Nutrition
Calories: 418kcalCarbohydrates: 21gProtein: 61gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 172mgSodium: 888mgPotassium: 1216mgFiber: 3gSugar: 15gVitamin A: 10444IUVitamin C: 4mgCalcium: 103mgIron: 7mg
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