Creamy Balsamic Dijon Pot Roast (Instant Pot or Slow Cooker)

This Creamy Balsamic Dijon Pot Roast is tender, shreddable beef cooked in the Instant Pot with red wine, Dijon, balsamic vinegar, and a splash of cream for a rich, savory gravy that tastes like it simmered all day, and I’ve included slow cooker instructions if you prefer to let it cook low and slow.

I made this on a cold weekend when we were all home and I wanted a dinner that felt elevated but didn’t take all day. I had a 3 pound chuck roast ready to use, and instead of going the traditional route, I layered in Dijon, balsamic vinegar, maple syrup, and red wine for something a little deeper and more interesting.

I love that the Instant Pot makes this possible on a busy night. It tastes like something that cooked for hours, but it’s ready in about an hour. Once the beef is tender and shreddable, the real magic happens in the sauce. After skimming off the extra fat, I stir in heavy cream and let it reduce slightly. That final splash of balsamic at the end brightens everything and balances the richness.

This is the kind of dinner that makes you feel like a pro, even if you decided what you were making at 4:30 in the afternoon. Served with roasted potatoes and simple buttered carrots, it’s hearty, satisfying, and perfect for feeding a full table.

Main Ingredients & Simple Swaps

• Chuck Roast – A well marbled cut that becomes tender and shreddable under pressure. You can substitute brisket or bottom round, though chuck gives the best texture.
• Dijon Mustard – Adds tang and depth. Whole grain mustard works in a pinch, but skip yellow mustard here.
• Balsamic Vinegar – Brings sweetness and acidity to balance the richness. Red wine vinegar can work, but the flavor will be less sweet and complex.
• Maple Syrup – Adds subtle natural sweetness. You can swap with honey if needed.
• Dry Red Wine – Deepens flavor and helps deglaze the pot. If you prefer not to use wine, substitute additional beef broth with a splash of red wine vinegar.
• Beef Broth – Forms the base of the sauce and adds richness. Use a good quality broth for best flavor.
• Heavy Cream – Stirred in at the end for a silky, creamy gravy. You can leave it out for a lighter sauce, but it really rounds everything out.
• Onions and Garlic – Build the savory base of the dish. Shallots can be used instead of onions for a slightly sweeter flavor.
• Fresh Thyme – Adds earthy depth. Dried thyme works well if fresh isn’t available.

How I Make It

You start by patting the chuck roast dry, seasoning it generously with salt and pepper, and rubbing it with Dijon mustard. Sear it deeply in the Instant Pot using bacon fat or oil until a rich crust forms, then remove it and build flavor in the same pot.

Sauté sliced onions until softened, add garlic, then stir in tomato paste and flour to create depth. Deglaze with red wine, scraping up all the browned bits, and let it simmer briefly before adding broth, Worcestershire, thyme, and the remaining Dijon.

Return the roast to the pot and pour over a mixture of maple syrup and balsamic vinegar. Pressure cook for 60 minutes, then allow a natural release so the meat becomes fully tender and shreddable.

Once cooked, remove the roast and skim excess fat from the sauce. Stir in heavy cream and a final splash of balsamic vinegar, letting it simmer gently until slightly thickened. Shred the beef and spoon the creamy sauce generously over the top before serving.

👇🏻 To watch the full recipe walkthrough, check out my YouTube video below!

Creamy Balsamic Dijon Pot Roast

5 from 2 votes

Tender, shreddable chuck roast cooked with Dijon mustard, balsamic vinegar, red wine, and finished with a splash of cream for a rich, savory gravy. Served with roasted baby potatoes and simple buttered carrots for a complete dinner.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 6 -8

Course: Dinner

Cuisine: American

Ingredients Method Video

Ingredients

  

For the Roast

• 1 chuck roast 3 to 3½ lb
• 3 tsp kosher salt
• 1½ tsp freshly cracked black pepper
• 2½ tbsp Dijon mustard divided
• 1 tbsp bacon fat or oil
• 2 large yellow onions thinly sliced
• 4 to 6 garlic cloves minced
• 2 tbsp tomato paste
• 2 tbsp flour
• ½ cup dry red wine
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 3 tbsp balsamic vinegar divided
• 1 tbsp maple syrup
• 2 to 3 sprigs fresh thyme or 1 tsp dried
• ½ cup heavy cream

For the Roasted Baby Potatoes

• 2 lb baby potatoes
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp dried rosemary or fresh if available

For the Buttered Carrots

• 1½ to 2 lb carrots peeled and sliced
• Salted water for boiling
• 2 to 3 tbsp butter

Method

 

Instant Pot Instructions

1. Pat roast dry. Season with salt and pepper and rub 1½ tbsp Dijon over the meat.
2. Set Instant Pot to Sauté on High. Add bacon fat or oil and sear roast deeply on both sides. Remove and set aside.
3. Add onions and sauté until softened and lightly golden. Add garlic and cook 30 seconds.
4. Stir in tomato paste and cook 1 to 2 minutes until slightly darkened. Add flour and stir well.
5. Deglaze with red wine, scraping the bottom thoroughly. Simmer 2 to 3 minutes.
6. Stir in beef broth, Worcestershire, remaining 1 tbsp Dijon, and thyme.
7. Return roast to pot. Mix maple syrup with 2 tbsp balsamic vinegar and pour over meat.
8. Lock lid and Pressure Cook on High for 60 minutes.
9. Allow natural release for 15 to 20 minutes before venting.
10. Remove roast and herbs. Skim excess fat from the sauce.
11. Set pot to Sauté on Low. Stir in heavy cream and remaining 1 tbsp balsamic vinegar. Simmer gently until slightly thickened.
12. Shred beef and spoon sauce over top before serving.

Roasted Baby Potatoes

1. Preheat oven to 400 degrees.
2. Toss potatoes with olive oil, salt, and rosemary.
3. Spread on a sheet pan.
4. Roast for about 20 minutes, shaking the pan every 5 minutes so they brown evenly and do not burn on one side.
5. The skins will wrinkle slightly and the insides will be creamy and tender.

Buttered Carrots

1. Bring a pot of salted water to a boil.
2. Add carrots and cook until fork tender, about 8 to 12 minutes depending on how thick you cut them.
3. Drain and toss immediately with butter. Serve as is on the side or spoon roast gravy on top.

Slow Cooker Instructions

1. Season and rub roast as directed above.
2. Sear in a skillet until deeply browned. Transfer to slow cooker.
3. Sauté onions and garlic in the same pan. Stir in tomato paste and flour. Deglaze with red wine.
4. Add broth, Worcestershire, Dijon, thyme, maple syrup, and 2 tbsp balsamic. Pour over roast.
5. Cook on Low for 8 hours or High for 5 to 6 hours until fork tender.
6. Remove roast, skim fat from sauce, stir in heavy cream and remaining balsamic. Let sauce thicken slightly before serving.

Video

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