Roast with Balsamic Vinegar and Dijon

Balsamic Vinegar not only is a great salad dressing and marinating tool but it also has multiple facets. Balsamic Vinegar is made from the crushing of grapes and the mixture of vinegar. It's most commonly used for various dressings, marinates, pairings and so many other things. Along with being natural balsamic vinegar also tons of benefits that promote health and regulating body functions and helping with Inflammation. Below is a picture of balsamic being used in an everyday household Pot Roast meal with a hit of Dijon to give this traditional dish a bit of flare.

Roast with Balsamic Vinegar and Dijon

Yields 8 servings


Ingredients

  • 2-3 tablespoons B&V Cilantro & Roasted Onion Olive Oil

  • 4 pounds Chuck Roast

  • 1 medium to large yellow onion, chopped

  • 1/3 cup B&V Black Mission Fig Balsamic Vinegar

  • 2-3 tablespoons Dijon mustard

  • 5 sprigs fresh thyme

  • 2 cups reduced-sodium beef broth

  • 2 bunches small carrots, with tops (cut off tops leaving a small stub)

  • 1 pound very small baby potatoes, white or red

  • Pink Himalayan salt & freshly ground bourbon smoked black pepper

Instructions

  1. Preheat oven to 300F.

  2. 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.

  3. 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.

  4. 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.

  5. Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and potatoes are tender, 30-60 minutes more. Season well then serve and enjoy!

This recipe is so flexible that it can also be used in a crock pot! You will yield longer cook times with a crock pot if you put everything in at one time at the beginning of the day. The only downside is that your home will smell amazing and you will have to keep from wanting to taste the food. If you follow the recipe as listed above but instead of placing in an oven use a crock pot then it should havesimilar results and you will have time to prepare any sides that you would like to add alongside this dish.


This dish can become a staple in your home on those busy days or days where we are feeling lazy and just want to throw something together for the family to enjoy later on in the day. Once you begin to realize balsamic has greater properties besides salads and bread appetizers then you will begin to open your food pallet and taste buds up to a world of undiscovered flavors and combinations. Let the flavors guide you and discover unfound territory in your journey of food discovery. One major stop on your list should be the vast world of Balsamic Vinegar. As you food journey continues remember to stop, smell the roses and taste the balsamic!

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