Pot roast with balsamic and mustard

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pot roast with balsamic and mustard. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pot roast with balsamic and mustard is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Pot roast with balsamic and mustard is something that I’ve loved my whole life. They are nice and they look fantastic.

The wine that's in a lot of pot roast recipes has been swapped for a really good, well-aged balsamic, and partnered with a hit of grainy mustard for zing. The end result is a tender roast with a rich and flavourful gravy, without the alcohol (if that's a concern for you). Perfect for family dinners or entertaining friends, this Instant Pot balsamic pot roast with Dijon mustard sauce is heaven on a plate. Served with creamy potatoes and carrots for a delicious meal.

To begin with this recipe, we have to first prepare a few ingredients. You can have pot roast with balsamic and mustard using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pot roast with balsamic and mustard:
  1. Prepare 1-1.75 to 2 kg beef blade roast
  2. Get 3 large carrots, chopped into 2 cm pieces
  3. Get 3 celery sticks, roughly chopped
  4. Make ready 2 large onions, thinly sliced
  5. Make ready 4 cloves garlic, crushed
  6. Get 1⁄2 cup high quality balsamic vinegar
  7. Get 4 cups beef stock
  8. Prepare 2 tbsp grainy mustard
  9. Get 3 large waxy potatoes, peeled and n cut into 8 chunks

Sprinkle the cracked pepper evenly all over the meat. Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.

Instructions to make Pot roast with balsamic and mustard:
  1. Preheat your oven to 300 F. Add a few tbsp veg oil to a large ovenproof pot or Dutch oven on medium-high heat. Season the beef liberally with salt and pepper, and sear it in the pot until browned on all sides. Remove the meat.
  2. Add the carrots and celery to the pot. Let fry for 3 to 4 minutes until they take on a bit of colour, then remove them to a plate.
  3. Add the onions to the pot. If needed, refresh the veg oil with a small splash. Fry the onions until soft and caramelized, about 5 minutes. Add the garlic and balsamic. If using regular store-bought balsamic, double the amount and let it reduce for a few minutes.
  4. Return the meat to the pot. Sprinkle the veg around the meat. Pour in enough stock to cover the meat halfway, and add the mustard. Put on the lid, and roast in the oven for 2 1⁄2 hours.
  5. Pull out the pot and carefully turn the meat over. Put the lid back on and return it to the oven for 1 hour.
  6. Pull the pot out again and add the potatoes. Put it back in the oven and let roast a final 1 1⁄2 hours.
  7. Transfer the pot from the oven to the stove, on medium-high heat. Remove the meat to a platter and tent it with foil. Remove the veg, careful not to break up the potatoes. Let the sauce simmer and reduce by about half. If your meat had enough fat and connective tissue, it should be pretty thick already. If not, whisk in a slurry of water and a bit of cornstarch. Check the seasoning and add extra salt and pepper to taste.

Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables. Dry meat with paper towels and season generously with salt and pepper all over. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat.

So that’s going to wrap this up with this exceptional food pot roast with balsamic and mustard recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!