Chuck roasts are the epitome of comfort food. We love how easy they are to prepare and they fill the kitchen with mouth watering aromas. Morris Grassfed roasts are dry-aged for 21 days and make enough for leftovers. Here's a super-easy recipe that will have you coming back for more:
Ingredients- 3 tablespoons vegetable oil
- 3-4 pound Morris Grassfed Chuck Roast
- 1 medium yellow onion, chopped
- 1/3 cup balsamic vinegar
- 2-3 tablespoons Dijon mustard
- 5 sprigs fresh thyme
- 2 cups beef broth
- 2 bunches small carrots, with tops (cut off tops leaving a small stub)
- 1 pound baby potatoes, white or red
- dash of sea salt & freshly ground black pepper
Instructions
Preheat oven to 300F.Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside.Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon.Set roast on top of onions in pot. Pour in 2 cups beef broth and add thyme sprigs. Cover and place in oven for 2 1/2 - 3 hours or until very tender.Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and potatoes are tender, 30-60 minutes more. Enjoy with a tossed green salad, crusty warm sourdough with butter and a glass of Chianti for a meal to remember.