Creamy Balsamic Dijon Pot Roast

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.

Course Dinner

Cuisine American

Keyword instant pot

Prep Time 20

Cook Time 1

Total Time 1 45

Servings 6 -8

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

Instructions

Instant Pot Instructions

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

Roasted Baby Potatoes

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

Buttered Carrots

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

Slow Cooker Instructions

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

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