Pot roast is one of life's pleasures that we get in exchange for having to say goodbye to summer.
It's what makes winter worth every shovel of snow.
There's just something magical about a chuck roast, isn't there? When the weather cools down and comfort food cravings kick in, this is the meal I start dreaming about. This chuck roast recipe is everything a cozy dinner should be: rich, savory, and so ridiculously tender it practically falls apart. But what really sets it apart is a tangy splash of balsamic vinegar and a few spoonfuls of Dijon mustard, which give this classic pot roast a somewhat subtle but incredibly flavorful twist.
You can make this chuck roast recipe in the oven, slow cooker, or the Instant Pot. It's one of those dishes that tastes like you spent all day on it! It's been saved over 118,000 times on Pinterest alone, and has received consistently rave reviews!
Why You'll Love This Chuck Roast Recipe
- It's fork-tender and full of flavor: Chuck roast is naturally tough, but after a long, slow cook it becomes melt-in-your-mouth tender, and the balsamic and Dijon give it a rich flavor that's hard to beat.
- It works in the oven, slow cooker, or Instant Pot: However you prefer to cook it, this recipe has you covered. I usually braise it in the oven, but it's just as fabulous in the Instant Pot or crockpot.
- No fancy ingredients required: You probably have most of what you need already. Just a few pantry staples like beef broth, onions, vinegar, and mustard, plus the roast and veggies. There are only 8 ingredients total (plus a little oil, salt and pepper)!
- It's a full meal in one pot: With hearty carrots and baby potatoes, it's truly a one-and-done kind of dish. Add a hunk of crusty bread and call it dinner.
- It's perfect for leftovers: Pot roast is one of those rare meals that's even better the next day. Make pot roast sandwiches, tacos, or just reheat and enjoy it as-is!
- It's gotten loads of great reviews: Jen from Pinterest said "This is a staple in our winter recipe box! It's so good! Perfect for snowed in days or lazy weekends. And the leftovers are ahhhmazing!" Alexandra said "I am not generally a roast maker or eater but dang this was good and everyone liked it". Or Jennifer: "Awesome meal!!! This is my go to pot roast recipe. The whole family loved it!!!"
What Is Chuck Roast?
Chuck roast is a cut of beef that comes from the shoulder area of the cow. It's a hardworking muscle, which means it starts out pretty tough, but that's exactly what makes it perfect for slow cooking. Give it a few hours and it breaks down into the most tender, flavorful roast imaginable.
It's also budget-friendly compared to other cuts. You'll usually see it labeled as chuck roast, shoulder roast, or sometimes just pot roast at the store. Boneless or bone-in both work, but bone-in will add a little extra flavor. Just go with whatever you can find - it'll be delicious either way!
It's classic choice for pot roast because it transforms into fall-apart beef with just the right amount of marbling. The end result is juicy, tender meat that practically melts into the sauce. And when it's paired with balsamic and Dijon like in this recipe, it's next-level comfort food.
Ingredients You'll Need
Here's what you'll need to make this fall-apart tender chuck roast:
- 2-3 tablespoons vegetable, canola, or avocado oil: You'll need a cooking oil with a high smoke point for searing the roast. You could get by with olive oil, just make sure to turn down the heat so it doesn't smoke and burn. It will take a bit longer for the roast to get nicely browned, too.
- 4 pounds chuck roast: Look for good marbling; boneless or bone-in both work great.
- Kosher salt and freshly ground black pepper: Be generous! The roast needs quite a bit of seasoning to make sure it's properly seasoned.
- 1 medium to large yellow onion, chopped: A good pot roast recipe must include onions!
- ⅓ cup balsamic vinegar: The "secret" ingredient. It reduces down into a delicious syrup that adds a ton of flavor!
- 2-3 tablespoons Dijon mustard: Dijon mustard is such a great pairing with balsamic. The combination of these two ingredients is what makes this pot roast recipe really incredible!
- 5 sprigs fresh thyme: You don't even need to remove the leaves, just toss them in!
- 2 cups reduced-sodium beef broth: This is the base for the sauce. I recommend reduced-sodium broth so you can control the amount of salt in the recipe.
- 2 bunches small carrots, tops trimmed: The cute ones with stems make for a pretty presentation, but regular baby carrots work too.
- 1 pound very small baby potatoes (white or red): If you use the really tiny baby potatoes, you can just toss them into the pot without cutting them. For regular-sized, cut them into halves or quarters first, just make sure they're all roughly the same size.
- Optional: A splash of red wine or a few cloves of garlic can be added if you want to amp up the flavor even more. I usually skip this but sometimes you just want to switch things up!
Step-by-Step Instructions (Oven, Slow Cooker, Instant Pot)
This chuck roast recipe is super flexible! You can braise it in the oven (my favorite method), slow cook it all day, or use the Instant Pot to get it done fast. No matter which way you go, you'll end up with a rich, flavorful roast that practically melts in your mouth!
Oven-Braised Method
- Preheat your oven to 300°F.
- Sear the roast: Heat the oil in a large Dutch oven over high heat. Season your chuck roast generously with salt and pepper, then sear it on all sides until it's deeply browned (a few minutes per side). Remove it and set it aside.
- Sauté the onions: Reduce the heat to medium, add the chopped onion, and cook until it's soft, about 5 minutes.
- Deglaze and flavor: Pour in the balsamic vinegar and bring it to a boil. Let it reduce for about 4-5 minutes until it's thick and syrupy, stirring occasionally and scraping up any browned bits from the bottom of the pot. Stir in the Dijon mustard.
- Add the rest of the ingredients: Nestle the roast back into the pot. Add the thyme sprigs and pour in the beef broth.
- Braise it low and slow: Cover the pot and transfer it to the oven. Let it cook for about 3 hours.
- Add the veggies: Toss in your carrots and baby potatoes. Continue cooking for another 30-60 minutes, until the veggies are fork-tender the meat is falling apart.
Slow Cooker Method
- Follow the steps above through Step 4 (searing the roast and sautéing the onions).
- Transfer everything to your slow cooker, including the roast, onions, balsamic-Dijon mixture, thyme, and broth.
- Cook on LOW for 8 hours, adding the carrots and potatoes halfway through.
Instant Pot Method
- Use the Sauté function to sear the roast on all sides. Remove it and cook the onions in the drippings.
- Add the balsamic vinegar and Dijon, reduce slightly, then pour in the beef broth and scrape the bottom well (this is important for avoiding the dreaded burn notice).
- Place the roast back in, add the thyme, and seal the lid.
- Cook on HIGH pressure for 50 minutes, then let the pressure release naturally (about 15-20 minutes).
- Add the veggies and cook on HIGH pressure for an additional 4-5 minutes, followed by a quick release.
I adore this chuck roast recipe, but I have a few other favorites you might want to try! For an impressive holiday centerpiece, try the standing rib roast with a garlic-pepper rub or the prime rib with herb crust - both are guaranteed to wow your guests! Another great choice are the red wine braised short ribs or classic French beef stew for something warm and cozy yet impressive. If you've got a special occasion (or just want to treat yourself), the Tomahawk steak recipe is a showstopper. And if you're looking for a similar one-pot recipe, try this comforting dumpling beef stew.
Serving Suggestions
There's something about a hearty chuck roast that just begs for a cozy table and a big serving spoon (and a fire going if at all possible)! Here are the ways that we enjoy serving this delicious pot roast recipe:
Spoon it over mashed potatoes: If you skip adding potatoes to the pot, make some creamy mashed potatoes and put the roast and sauce right over the top. It's a bit of extra work but also really delicious!
Serve it with some crusty bread: Something hearty like a sourdough loaf or French baguette is perfect for soaking up all that flavorful liquid. Make sure to have softened butter at the table!
Pair it with a salad or green vegetable: Keep it simple with roasted green beans, sautéed spinach, or even just a side salad.
Make it a sandwich: Shred any leftovers and pile them high on a crusty roll with melted provolone or Swiss. Add a little horseradish sauce or Dijon mustard.
Serve it family-style: Bring the whole Dutch oven to the table and let everyone dig in. It's rustic, beautiful, and a fun and easy way to eat dinner!
Variations and Substitutions
One of the best things about a good chuck roast recipe? It's super flexible. Here are some tasty twists and easy swaps to make this recipe your own:
- Meat Substitutes: Beef brisket or bottom round roast both work well if you don't have a chuck roast. Just note that they may not be quite as tender, but they'll still be flavorful if braised properly.
- Vegetable Variations: Add parsnips, turnips, or rutabaga, or swap in sweet potatoes for a bit more sweetness. Mushrooms would also be amazing!
- Flavor Additions: Add a splash of dry red wine with the broth for an even richer sauce. Stir in a spoonful of tomato paste with the onions. You can also toss in a few crushed garlic cloves or a sprig of rosemary.
- Sauce Customization: Dijon is, by far, the best choice of mustard, but whole grain or even stone ground mustard will work.
This chuck roast recipe is written to be forgiving and fuss-free. As long as you've got a good cut of beef and take the time to braise it properly, you're in for something delicious!
Make-Ahead, Storage & Reheating Tips
One of the best things about chuck roast (besides how insanely flavorful it is) is how well it keeps. Here's how to make the most of leftovers (if you're lucky enough to have any!).
Make-Ahead
- Pot roast is one of those magical dishes that tastes even more amazing the next day after the flavors have had time to meld. You can make it a day ahead, refrigerate it in the same pot or transfer to an airtight container, then reheat it when you're ready to serve.
Storage
- Fridge: Store any leftovers in an airtight container (or keep it right in the Dutch oven with a lid) for up to 4 days.
- Freezer: Chuck roast freezes beautifully! Let it cool completely, then portion it into freezer-safe bags or containers. It will keep well for up to 3 months. Just make sure to freeze it with some of the juices to prevent it from drying out.
Reheating
- Oven: Reheat covered at 325°F until it's warmed through (about 30 minutes).
Stovetop: Simmer gently over low heat, adding a splash of broth if needed to loosen the sauce. - Slow Cooker: A great option if you're reheating a larger amount. Warm it on low for 2-4 hours.
- Microwave: For individual servings, microwave in 1-minute intervals at 50% power to avoid drying it out. Make sure to reheat it with some of the sauce.
Frequently Asked Questions
Is chuck roast the same as pot roast?
Not exactly. "Pot roast" refers to the dish, while "chuck roast" is a cut of meat. That said, chuck roast is one of the most common cuts used to make pot roast thanks to its rich marbling and melt-in-your-mouth texture when braised.
Is chuck roast the same as rump roast?
Both can be used for pot roast, but they come from different parts of the cow. Chuck roast is from the shoulder area and has more connective tissue and fat, which makes it super tender and flavorful when slow-cooked. Rump roast is leaner, comes from the rear, and can be a bit drier if overcooked.
Is chuck roast the same as round roast?
They're very different cuts of meat. Round roast comes from the back leg while chuck roast is from the shoulder. Round roast is leaner and benefits from slicing thin across the grain, whereas chuck roast is fattier and perfect for braising.
Are chuck roasts tough?
They start out tough, but that's part of what makes them perfect for low-and-slow cooking. The connective tissues break down during braising, making the meat fork-tender and incredibly flavorful!
Can chuck roast be shredded?
Once it's cooked long enough, chuck roast shreds beautifully. Just use two forks to pull it apart. It's great for sandwiches, tacos, or mixing it back into its juices.
What kind of wine pairs well with chuck roast?
A bold red wine like cabernet sauvignon, zinfandel, or syrah stands up well to the rich flavors of this chuck roast recipe.
Can I make this pot roast in a slow cooker or Instant Pot?
This recipe is easily adaptable to both. For the slow cooker, cook on low for 8 hours (adding the veggies halfway through). For the Instant Pot, cook on high pressure for 50 minutes, then allow a natural release. See the recipe card below for more detailed instructions.
What are the best vegetables to serve with pot roast?
Classic carrots and potatoes are always a great choice, but feel free to switch it up with parsnips, turnips, pearl onions, mushrooms, or even sweet potatoes. You can also serve it over mashed potatoes!
Chuck Roast with Balsamic and Dijon
This unique balsamic pot roast can be braised in the oven, Crock pot or Instant Pot. Perfect for a Sunday Pot Roast or weeknight dinner.
Ingredients
- 2-3 tablespoons vegetable or canola oil
- 4 pounds Chuck Roast
- 1 medium to large yellow onion, chopped
- ⅓ cup 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
- kosher salt & freshly ground black pepper
Instructions
- Preheat oven to 300F.
- Heat the oil in a large dutch oven over high heat. Season the chuck roast well with salt and pepper, then add it to the pot and brown it well on all sides (a few minutes a side). Remove the roast and set it aside.
- Add the chopped onion to the drippings in the pot and reduce the heat to medium. Saute the onions until they're soft, about 5 minutes. Add the balsamic vinegar, increase heat to medium-high and boil until it's reduced and slightly syrupy, about 4-5 more minutes. Turn off the heat and stir in the Dijon mustard.
- Set the roast on top of the onions in the pot. Pour in the beef broth and add the thyme sprigs.
- Cover and place it in the oven for about 3 hours.
- Add the carrots and potatoes to the pot and return it to the oven. Continue cooking until the carrots, potatoes, and meat are all very tender, 30-60 minutes more.
- Season it well, then serve it and enjoy!
Slow Cooker Method
- Follow the steps above through Step 4.
- Transfer everything to your slow cooker, including the roast, onions, balsamic-Dijon mixture, thyme, and broth.
- Cook on LOW for 8 hours, adding the carrots and potatoes halfway through.
Instant Pot Method
- Use the Sauté function to sear the roast on all sides. Remove it and cook the onions in the drippings.
- Add the balsamic vinegar and Dijon, reduce slightly, then pour in the beef broth and scrape the bottom well (this is important for avoiding the dreaded burn notice).
- Place the roast back in, add the thyme, and seal the lid.
- Cook on HIGH pressure for 50 minutes, then let the pressure release naturally (about 15–20 minutes).
- Add the veggies and cook on HIGH pressure for an additional 4–5 minutes, followed by a quick release.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 630Total Fat: 37gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 20gCholesterol: 188mgSodium: 501mgCarbohydrates: 17gNet Carbohydrates: 15gFiber: 2gSugar: 3gProtein: 59g
This data was provided and calculated by Nutritionix.
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Heath Hallman says
Note to self: add carrots 30 minutes earlier than baby potatoes. Potatoes for 60, carrots for 90.
Casey Hinton says
So glad I was out of red wine for the recipe I usually use & found this… Absolutely delicious. I subbed whole grain mustard for Dijon. Served with mashed potatoes & made gravy from the juices. My family all loved it, including one that’s annoyingly picky!
Sherri says
@Casey Hinton,
So true! I usually use a red wine based recipe with tomato paste etc. This was so good, I’ll use this for awhile. Fewer ingredients and just as flavorful. Don’t even have to mince garlic!
Kristy Bernardo says
Hi Sherri! I realize your comment wasn't directed at me but I still wanted to say thank you! I'm so glad you love the recipe! 🙂
Dana says
Supreme flavor! Love this recipe, definitely worth the time and effort.
Justin says
Made this recipe as written. Resulted in a good pot roast... but completely lost all the balsamic and dijon flavor. Would never have guessed those ingredients were in it if I hadn't made it myself.
Kristy Bernardo says
Sorry to hear that! It is a subtle flavor, which I love, but you could certainly increase those ingredients for a more prominent flavor.
Rob says
@Justin, fake news. User error.
Made it as written and the balsamic and dijon flavor was off the charts!
I’d advise you to check your measuring tools and eyesight next time. In fact- just do better overall.
Josh says
@Rob,
No need to be a rude just because someone had a different result. There are many brands of Balsamic Vinegar, cheaper brands may not produce the same results.
Shelia Carter says
Excellent recipe, delicious!! So easy! I have shared this recipe with many of my friends! Thank you.
Ken says
This is a favorite and I’m sure in the Northwest or Northeast y’all are dreading the winter months and I sympathize with ya but here in balmy Columbia SC at 45 degrees this is a wonderful meal.
Enjoying the winter and this certainly helps
Kristy Bernardo says
Hey Ken! I'm in VA and I love the winter. Sadly, this is our second year without much snow and I'm in desperate need of a good storm! This is a great recipe for cold weather for sure (anything that warms the kitchen and makes it smell good will get my vote). Thanks for commenting and I'm so glad this chuck roast helped make your winter day a bit brighter! Cheers - Kristy
Mimi says
I just made my first pot roast. And I’ve been cooking for almost 40 years! So I made one, and then realized I think I knew that I didn’t really like pot roast. Not the flavors, but the meat texture. But my husband does, so I should definitely make this recipe. Love those carrots!
Anne says
Anyone make this in an Instant Pot?! If so, did you slow release after the 50 minutes of high pressure cooking or quick release?
Kristy Bernardo says
Either will work, but I usually do a QR.
Denise says
This is a fantastic recipe! Two of my teenaged sons raved about this... “best pot roast you’ve ever made mom!” My husband was quite pleased as well. I’m sure this will become a much asked for dish. Thank you!
Kristy says
Wow, that's fantastic! Please tell your gang that I'm thrilled they're enjoying it! Cheers - Kristy
Audria says
I was gifted your instant pot book and made this recipe and accidentally forgot to reduce liquids since I had half the size roast the recipe calls for. I had some broth left over and IT. IS. SO. DELICIOUS. I am looking forward to doing my next batch and intentionally making more broth for a proper round of french onion soup.
Kris says
My roast is only 2.2 pounds. What is the suggested cooking time for a roast that size? Would I cut it in half as well?
Amy says
hi, went and bought a chuck roast yesterday because they were on sale and my husband was craving my Brazilian beef. Went to make it today, ice and nasty weather here in NOVA and didn’t have olives...your receipe was the first to pop up. It’s been in the oven since 3, the house smells wonderful! Big snow day tomorrow (we think) thanks for posting!
Kristy Bernardo says
Hi Amy! I'm laughing because I'M in NOVA and we're getting ready for the big snow day, too! What city are you in? I'm in Brambleton. Small world! Stay warm and I hope you enjoy the warm meal. Cheers! - Kristy
Chelsea says
Will the cook time be the same if I am only using 2.5lbs instead of 4? Should I half the other ingredients as well?
Danzeiler says
Made this tonight in the instant pot and it was excellent! I didn’t change anything. I put the carrots and potatoes on top of the meat in the pot for 55 minutes. The veggies were soft but not too soft for my liking. The pot was very full but there were no issues. I will definitely make this again. So flavorful and easy. Thank you!
Kristy Bernardo says
I'm so glad it turned out well for you! Thank you!
Megan says
I’ve tried making a roast before...this BY FAR is true best (and easiest) one to make! Talk about satisfying and delicious on a cold winters day. Each of us went back for second helpings! This will for sure be my go-to pot roast from now on!
Kristy Bernardo says
Love it! Thanks so much, Megan! Cheers 🙂
Steverino says
The sauce left at the end was quite fatty because of the beef, so I made it into a gravy with flour and it is probably the best gravy I have ever had. Layers and layers of flavor there.
Very good recipe!
Kristy Bernardo says
Love it!! I have actually never made a gravy with what's left but I really need to do so. Thanks, Steverino, and Happy New Year 🙂
Amy says
I've made this multiple times and it is our favorite go to dish when we have company. I received an instapot for Christmas and am excited to try this recipe. Should I add the potatoes and carrots at the same time with the meat and cook for 50 mins?
Kristy Bernardo says
Hi Amy! Excited that you got an IP! I looove mine. I have an IP cookbook coming out in Feb and this recipe was adapted for the book. I can send you the recipe via email if that works?
Amy says
Yes, thank-you!
Kristy Bernardo says
Done!
Jen says
Can you send to me also! Making this tonight, so going to have to guess, but would love it for the future!
Kristy Bernardo says
Sure thing! Sending it now!
Alanna says
Hi! I'm planning on making this tomorrow in a crockpot, but do have a question on when to add the broth and thyme. I see that I need to add the potatos and carrots with 4 hours left but can you tell me when to do the broth and thyme?
Can't wait to make this!
Kristy Bernardo says
The broth and thyme would be added at the start of cooking in the crockpot. Hope you like it!
Allie from Baking A Moment says
Apologies, but the rating didn't come through on my last message so submitting again.
Kristy Bernardo says
No worries! Appreciate the rating!
Allie from Baking A Moment says
Nothing better than a hearty meal like this at this time of year!
Kristy Bernardo says
Thanks, Allie!
Taylor Kiser says
So pumped to try this!
Kathleen says
OMG....This roast turned out so moist and flavorful!!! I will definitely make this again....Thanks for the receipie
Kristy Bernardo says
I'm so glad!! Thanks for the sweet comment. Cheers 🙂
Stephen M Mahar says
Kristy, this was outstanding. Just made it last night and will certainly add it to my rotation.
Kristy Bernardo says
Hi Stephen! I'm so happy you loved it! Thanks for letting me know, it means so much. Cheers! 🙂
Lynda says
Your pot roast looks delicious. I really appreciate your inclusion of I structio s for slow cooker and Instapot. I am curious however....what do you personally do with the juice that remains in the pot. If a newby tried this they may really appreciate your Including those details.
Be well and I wish you continued success..
Kristy Bernardo says
Thank you so much, Lynda! Such a sweet thing to say. As for the juice, it's really part of the meal and should be eaten with the potatoes and drizzled over the meat. That's where the flavor from the balsamic and dijon is. I hope you have a wonderful evening! Cheers 🙂
Stacy Davis says
This is the BEST pot roast I've ever made. This has become my go-to dish when I'm having company because I can start it long before they arrive and still have time to cook/clean/make appetizers. Everyone always raves about this dish. Sometimes I just made it for myself to eat on all week long. I have found that longer cooking times only make the meat more tender.
Kristy Bernardo says
aww, I love this!! Thanks, Stacy. Makes me so happy to hear this 🙂 Cheers! - Kristy
Laurie says
I've had this recipe on my pinterest board for years! Finally made it on Sunday and it was fantastic. I have a smaller dutch oven so cut the roast into big chunks and seared all sides. Because the roast is cut up it reduced the cooking time. Bonus! Also, we couldn't find those teeny tiny potatoes so we got the smallest ones we could and cut them in half. It didn't turn to mush, came out perfect. This recipe is so simple and delicious, it will be on regular rotation in our house. Thanks so much for sharing!
Kristy Bernardo says
I love it! Thanks so much for taking the time to let me know, Laurie. Cheers! 🙂
Sheila Parsons says
I was out of Dijon mustard, instead I used Beaver's Hot and Sweet mustard. It came out amazing.
Everyone loved it. I have made it 3 more times. Thank you for the recipe.
Do you think this recipe could be used for pork chops also??
Kristy Bernardo says
I don't see why not! If you try it, please let me know. So happy you all enjoyed it! 🙂
Mars says
I'm planning on making this recipe for my husbands birthday dinner but would like to marinate the roast for 24 hours or so. What do you recommend I use to marinate it with? And how much. Thanks so much!
Kristy Bernardo says
Hi Mars, I actually don't recommend marinating this as it's simply not necessary. There's plenty of flavor and the meat is extremely tender so you won't get any benefit from the extra work. Hope you enjoy it!
Anne says
This is in the oven right now and will be one of my blog posts in the next week. Let me know if you have any questions.
Flossie McCowald says
OMG - soooooo yum! Thank you for saving my backside tonight - I'm getting over a bug, so was looking for something super-simple and prep-ahead that would work with stuff we already had in the house. SO delish, both kiddos AND hubby had seconds. (And my hubby is even more of a foodie/chef-type than I am, so his discerning taste buds aren't easily impressed!) U rock; will have to check out more of your recipes!
Kristy Bernardo says
LOVE this, Flossie!! So glad you enjoyed it so much and hope you're feeling better. That bug that's been going around has been terrible! xo
Mitanti Ghosh says
Nice, simple recipe and I love your method of linking the accessories that you use.
Kristy Bernardo says
Thank you, Mitanti!
Sue says
WOW! The best pot roast I've ever made! So tender and delicious. I added garlic, put in different veggies every time I make it (yes, I've made this many times). This is one of the easiest, most tastiest receipes I've tried. I will definitely make this many more times in my life. Thank you, it's wonderful. P.S. It cuts with a fork!
Kristy Bernardo says
Hi Sue! That is such a compliment, thank you! Garlic would definitely be yummy in it (weird that I've never added any since I put garlic in EVERYTHING, haha). Have a great day!
Sandra says
Thanks for the recipe. I made this last week and it turned out great. I am planning to make it for Christmas. Can I make it a week ahead of time and freeze it? Are the carrots and potatoes Ok to freeze or should I add them when I reheat? Should I slice it before freezing? And last, what is the recommended temperature for rehearing?
Thanks
Kristy Bernardo says
Hi Sandra! I've never frozen this dish so it's hard for me to say. If I had to freeze it though, I'd likely freeze just the roast. No need to slice it beforehand. I'd cook it to the point that I was ready to add the carrots and potatoes, cool to room temperature then freeze. I'd thaw in fridge overnight, pop it back in the oven or slow cooker and add the carrots and potatoes as soon as it gets hot and bubbly again. I'd keep it at the same temp for reheating but I'd allow an extra hour for the meat and temp inside the pot to get nice and hot before adding the veggies. No guarantee this will turn out as well but I think it should be fine. Hope that helps! Cheers and Happy Holidays! 🙂
Tisa says
This is a wonderful roast recipe. It truly is delishious! So glad I ran across it - thanks for posting!
Kristy Bernardo says
I'm thrilled that you love it, Tisa! Thank you 🙂
Julia Ladd says
This is now my go-to recipe for pot roast. So yummy! Thanks for sharing! I currently have it in the oven for the first time this season. It is smelling just as good as I remembered. Delicious!
Kristy Bernardo says
LOVE this, Julia! I've made it already this year, too, and it makes me so happy to think of others making it in their kitchens 🙂 Really appreciate you taking the time to comment and I hope you have a fantastic day! Cheers 🙂
melanie says
Hello! I've read through all the wonderful reviews. I'm very excited to try your recipe. In lieu of chuck roast , do you think the recipe could work well with cubed beef stew?
Kristy Bernardo says
Hi melanie! Yes, I think it would work just fine. Please let me know how it turns out 🙂
ZouZou says
Hi Melanie and Kristy! It's ZouZou again. 🙂
I wanted to let you know that I have made this recipe with cubed stew meat and it was just as fabulous as it is with a whole 4-pound roast. In fact, it actually cooked a bit quicker than with a whole roast -- the cubes were fall-apart-tender after only 2-1/2 hours. You really cannot go wrong with this recipe. The flavor is so divine!
Also, I have to share a giggle with you. Hubs and I were in Costco recently when he picked up a 2-pack chuck roast and said, "I want Balsamic Pot Roast twice next week!" That's how good it is!
Kristy Bernardo says
Hi ZouZou!
First...thanks so much for checking back in and sharing the tip about the stew meat! I've only used chuck roast for this recipe so that's great to know. And I love your Costco story! Seriously...I read this yesterday when I was out running errands and got the biggest grin then started chuckling to myself. The people around me were giving me very strange looks, haha! Please tell your hubs I said I'm really glad he enjoys this so much and thanks again for the update! Hope you're having a fantastic day. Cheers! 🙂 Kristy
Kelsey says
Have you ever modified this recipe to cook in crock pot? How long would you recommend cooking it in the crock pot? Thank You!
Looking forward to making this soon! 🙂
Kristy Bernardo says
Hi Kelsey, I haven't made it in a crockpot but several people have commented that they've done it successfully. You can read through the comments for suggestions if you need them. I do plan on doing a video soon and I'll be making it in a slow cooker after I test it a few times. So check back in the next few weeks if you haven't made it yet 🙂
teresa says
I have this in the oven now and was wondering if it would be ok to turn it up to 350 so dinner will be ready earlier?
Kristy Bernardo says
Hi teresa, You can certainly increase the temp to 350F. It may not be quite as tender but it will still taste great! Cheers 🙂
Allison says
I've made this recipe enough that it's time I left a "thank you!" This has become a family favorite and it is a great dish for dinner parties. I switch up the starches because we make it quite frequently (Gets us through Alaskan winters!). It's delicious with white sweet potato, turnips, or parsnips too! I'm guessing cubed butternut squash would work as well for people with carb limitations.
Kristy Bernardo says
All of those additions sound wonderful, Allison! Also...my sister lives in Alaska. SO beautiful there. I was there a few years ago with the Alaska Seafood Marketing Institute (great bunch of folks) and we fished on the ocean in Sitka. Anyway, so happy you've enjoyed this so much, it made my day! Cheers 🙂
Cathy says
This is my go-to roast recipe. I love the flavour combination of balsamic vinegar and Dijon. Two thumbs up!
Kristy Bernardo says
Yay!! I'm so happy to hear this, Cathy!! Cheers 🙂
ZouZou says
I have to tell you how much my family and I LOVE this roast. I've made it several times and it doesn't matter what day of the week or how hot it is outside. In fact, today is Monday, it is currently 89 degrees outside, and it has been roasting in my kitchen for almost 3 hours. YUM!! Thank you so much for sharing this delish dish!!!
ZouZou says
Oh, one more thing! I, too, had amblyopia as a kid and ate more than my fair share of carrots. LOLOL
Kristy Bernardo says
Okay, this made me laugh out loud! Finally, someone who can relate, haha!! Thanks, Zou 🙂
Kristy Bernardo says
omgosh, this is such a fantastic comment! I love that you love this so much! Thank you so much for the sweet comment, ZouZou! xo!
Tanya says
I'm going to make this tonight! Sounds sooo yummy.
Kristy Bernardo says
Thanks, Tanya! Hope you enjoyed it!
Sarah says
I've made this before and it was great! I want to make this for friends tomorrow night but I don't have enough time to get home from work and cook it. Is it possible to start the cooking tonight and then finish it tomorrow? Would it be possible to do the 3 hours and then refrigerate it overnight and then tomorrow add the veggies and cook it the rest of the way?
Kristy Bernardo says
Hi Sarah! My only concern with doing that would be that it may not get as tender. Any chance you can sear it in the morning then put it in a slow cooker on low before you leave? Then you could add the veggies when you get home. It would probably be okay cooking it half/half but since it's for guests I want to be sure it turns out perfect for you. Feel free to email me directly at kristy@thewickednoodle.com if you want to chat more about it, that way I'll see it sooner than if you leave another comment. Cheers 🙂
Kathy says
I have a 3lb chuck roast. Should I cook it for less time? I’ll be trying your recipe in the oven next week. TIA
Kathy
Kristy Bernardo says
Hi Kathy, I'd start checking it at 2 hours, although it will probably take 2 1/2. When it's very tender and cooked through, it's ready! I hope you enjoy it. - Kristy
Dawn says
I made this tonight, followed recipe exactly & it turned out so delicious! For very little ingredients/seasonings, there's a lot of flavor which makes this dish perfect for a winter night. The prep is super easy & clean up is a breeze. Definitely a keeper. Thanks for posting!
Kristy Bernardo says
I'm so glad you loved it, Dawn! Cheers 🙂
Tierney says
Thank you for this recipe, it's fantastic and easy! A rally nice break from tomato/red wine type flavor combos. I'm going to try this with a pork roast I have. I bet it will be excellent as well.
I added whole mushrooms and brussels sprouts as well as tiny purple potatoes and the whole carrots, both were really good additions. With all of that in the pot in the last hour I had to remove about 2 cups of the juices as they came too far up the roast for braising. Whole green beans on top for the last 15 minutes would also work well.
Thank you, and I look forward to trying your other recipes as well!!
Kristy Bernardo says
Hi Tierney,
That's fantastic! I love the changes you made and I agree that it would be great with a pork roast, too. Thanks for the feedback and have an awesome day! Cheers 🙂
Jimmie Shepherd says
I made this last night for my late working husband who deserves a good meal no matter what time he gets off. We both absolutely loved it! It holds very well, just gets better! The sauce flavored the vegetables and the roast wonderfully and it will be my only go to roast recipe from now on! Thank you so much from this 68 year old lady who's found nothing more delicious in all my years of cooking.
Kristy Bernardo says
Hi Jimmie, I am so honored that you not only made my recipe but love it so much. Thank you for taking the time to comment, you made my day! Happy Holidays to you and your hard-working hubby 🙂
marty says
how many does this recipe serve?
Kristy Bernardo says
This will safely serve 8 🙂
Juli J says
Hello
I've made this a couple times (basically, as written) and it has great flavor. This is my go-to pot roast recipe. Tomorrow I will give the slow-cooker option a try. I have a 9 pound chunk of meat. I will reduce liquid some. Hoping for success again!
Kristy Bernardo says
That's fantastic, Juli! Looking forward to hearing how the slow-cooker version works for you!
Patty says
I resisted the temptation to alter the recipe. Glad I did..... it was the first pot roast I every really liked. Thank you!
Kristy Bernardo says
What an incredible compliment, Patty, thank you!! You made my day 🙂
Amy Basso | Amy's Apron says
What a GORGEOUS potroast! Perfect for fall 🙂
lindsay says
I love chuck roast. the flavor sounds spot on and looks DIVINE!
Kali says
Has anyone tried this recipe in a crockpot? I don't have a Dutch oven but am a huge fan of using my crockpot:)
Kristy Bernardo says
Hi Kali,
If you read through previous comments you'll find instructions from others who have made this. Thanks!
klab says
when converting to a crock pot/slow cooker recipe I usually reduce the amount of liquid from the recipe by 1/3 to 1/2 of what the original recipe calls for since liquids do not evaporate. I also add the vegetables half way through the cooking time. I find that low vs high results in more tender meat and better flavor.
Kristy Bernardo says
Hi klab, In this case, you wouldn't want to reduce the liquid because the method of cooking you're converting from is braising. Since it's already cooked low and slow, covered, you don't lose liquid during the braising process therefore you wouldn't change the amounts if using a slow cooker. It's a great idea for other cooking methods though!
christine says
Tried this recipe today and it was phenomenal! I tried several recipes for braised beef but the meat never got tender enough. This recipe is simple and the taste is fantastic.
Kristy Bernardo says
I'm so happy you loved it, christine!! Thanks for letting me know, made my day 🙂
david says
just was wondering the calories per serving any ideas, keeping a food dairy.
Kristy Bernardo says
Hi david, I used to offer nutritional information on my recipes but was advised to stop due to potential liabilities. I'm told there are several online calculators that can get this information for you. My apologies and hope that helps!
Kristy Bernardo says
THAT is a wonderful testament to this recipe, thank you! I'm so glad you're enjoying it so much. It's one of my favorites, too. We're getting yet another snowfall here tonight and I'm putting this in the oven for us again, too. Have a great day, Daniella, and thanks so much for taking the time to leave a comment!
Daniella Murphy says
I'm obsessed with this recipe! I make it once a week 🙂 I found your recipe when I was doing whole 30 and looking for ideas. It's perfect and so much better than other versions I've tried. Thank you for making pot roast one of my go-to meals! I'm actually bringing it to a Mama friend tonight 🙂
Kristy Bernardo says
Hi Marie, I wouldn't recommend cooking on low on the stove; the meat needs a gentle heat all around it which is why it should be done in the oven. You could certainly try it but I don't believe it will come out nearly as tender. Your pots should say on the bottom if they're oven-safe or you could look them up online if you're unsure. If they have a metal handle it's likely they're oven-safe. I hope that helps!
Marie Shapiro says
Can I keep this on low on the stove instead of putting it in the oven? I don't know if my non stick pots are oven safe.
Laila says
Is there a way to make this in a crockpot? How long would I let it cook for?
Kristy Bernardo says
Hi Laila, I don't own a crockpot but a reader left this comment (above):
The first time I did this in a crock pot I had set it on high for 6 hours and added the small potatoes and carrots for the last hour which was not enough and I had to roast them in the oven for an extra 1/2 hour. The second time (still on high for 6 hours) I added the potatoes and carrots for the last 3 hours and they turned out great. General recommendation for a chuck roast in a crock pot seems to be either 8 hours on low or 4 hours on high. Next time I will use the 8 hours on low and add the vegetables for the last 4 hours.
Hope that helps!
Susan | LunaCafe says
Kristy, just dropped by to give you some YUM love, but had to also comment on your fabulous post. Do you know how long it's been since I made a braised chuck roast? Too long! Your roast looks so utterly compelling that I'm going to pick up a big slab of beef when I run to the store today. Love how you left the potatoes and carrots whole. Thanks for the inspiration! 🙂
Kristy Bernardo says
Aww, you are too sweet, Susan! I hope you do make it, this is definitely one of my favorite recipes. Hope you have a fantastic weekend! xoxo
lylah says
hi,
Can this be cooked in a crock pot? if so, how long?
Kristy Bernardo says
Hi lylah, several commenters have talked about this; you'll find the information above. Hope that helps and, if not, feel free to email me at kristy@thewickednoodle.com. Cheers 🙂
Amy says
I was craving a pot roast for a while now and made your recipe. It was delicious! Love the sweetness of the balsamic and the slight bite of the dijon. I made mashed potatoes on the side instead of using baby potatoes. I look forward to trying more of your recipes in the future!
Kristy Bernardo says
Hi Amy! Mashed potatoes would be sooo good. I'm so happy you enjoyed it and really appreciate you taking the time to comment! Have a fantastic weekend 🙂
Audrey says
I ADORE this pot roast recipe! Simple ADORE it. I've made it twice in the past four weeks. I do go a little heavier on the balsamic (because I am a balsamic junkie)... but other than that, I follow the recipe exactly. Thank you so much for sharing.
Kristy Bernardo says
That's so awesome, Audrey! I am with you on being a balsamic junkie; I could drink the stuff. And it goes so well with the dijon, doesn't it? I'm thrilled that you love the recipe so much; thank you for taking the time to let me know! xoxo
Elizabeth says
Well, I just discovered the comment section! I discovered The Wicked Noodle after seeing the
gorgeous recipe for Chuck Roast with Balsamic & Dijon over on Huffington Post a few weeks ago.
I knew I had to make this recipe! It's a first all the way round --
my first pot roast, my first time making a recipe EXACTLY as the recipe is and that it
was such a wonderful success FIRST TIME!
I also wanted to mention that I see that this same recipe is again featured over on Huffington
Post this morning with \What to Make This Weekend\!!
Thanks for such a great recipe and I am going to try many others as I've been browsing
this site. 🙂
Thank you!
Elizabeth
Kristy Bernardo says
Elizabeth, thank you so much for the sweet message!! It gives me such a big smile to know that you loved it so much AND that it was your first time making pot roast! I was fortunate to have gotten the HuffPost coverage; that brought quite a few folks over to see my recipe - and I got to connect with you! I have really appreciated your emails and hope you stick around and try a few more recipes. Thank you again for brightening my day 🙂 xoxo
Frances Dengate says
Why is this so DIFFICULT?
Kristy Bernardo says
Hi Frances, I'm not sure what difficulty you're referring to but I'm happy to help if there's something you need. Regarding your previous comment, I assume you mean that you'd like to subscribe to my newsletter which I will do for you now. Thanks for visiting and have a great day 🙂
Frances Dengate says
Please enlist me in your website.
Cory says
Have you ever tried this with regular AND sweet potatoes? I have both and need to use them before we go on vacation. Curious if the flavor combinations would work? Thanks!
Kristy Bernardo says
Hi Cory, I've never tried it but I'll bet it would be delicious! Would love to hear how it turns out if you try it.
Sandra says
I love this pot roast! Have made it previously for 4 people with leftovers but just wondering how big a chuck roast I should get for 11people? Thanks.
Kristy Bernardo says
Hi Sandra! I would go at least eight pounds - the worst that could happen is you have more leftovers. I assume you'll be serving other food, too, correct (such as an appetizer or dessert)? That will fill people up, too. I always end up having way more food than I need but I like that security blanket 🙂 Hope that helps and please let me know how it works out. Cheers!
Rebecca says
This was excellent! I modified it slightly by adding a little garlic, a bay leaf, and a 1/4 cup of dark brown sugar. Also reduced the juices after cooking for a yummy sauce (added one last teaspoon of Dijon at the end). Even my husband who is not a fan of pot roast loved it. Bueno!!!
Kristy Bernardo says
Oooh, interesting changes, they sound yummy! Thanks for sharing, Rebecca!
Kathleen says
I was not a pot roast fan and rolled my eyes everytime my sweet hubby requested it....until I gave in and made this. Holy cow is it delicious!! We are making it again tomorrow...twice in two weeks! Thank you for the amazing recipe and changing my mind about pot roast! ☺️
Kristy Bernardo says
Kathleen, this comment put the biggest smile on my face!! I'm so happy to have converted you. Thank you for the sweet comment - cheers 🙂
Wendi says
Did you try the roast in the crock pot for 8 hrs on low? If so how did it turn out? How big of a roast and of what cut?
Kristy Bernardo says
Hi Wendi, I have not personally used this recipe in a crockpot but other readers have left comments indicating that they have done so with success (8 hours on low was one of the suggestions). The cut is chuck and I used a 4-pound roast. Hope that helps - cheers 🙂
M. Zuniga says
I found this recipe on pinterest a few days ago & i just put my roast in the oven 🙂 i hope it tastes amazing. Perfect meal for New Years Day! Thanks for the recipe 😀
Kristy Bernardo says
Happy New Year! I hope you loved the roast and that it was part of a great start to your new year! Cheers 🙂
Sharon says
Can you also make this in a slow cooker (crock pot)? Any changes?
Kristy Bernardo says
Hi Sharon, you definitely can! If you read the comments just a few up from yours there are suggestions from others who have made it in a crockpot. Definitely sear your roast in a pan first but it sounds like everything else worked like a charm. And please let me know if you have any other questions. Cheers 🙂
Stephany says
Bravo!!! This was SO good!! Absolutely wonderful. Loved everything and changed nothing.
Thank you!!
Kristy Bernardo says
Now that's a great comment to wake up to on a Sunday morning! Thanks, Stephany, I'm so happy you loved it!! Cheers and Happy Holidays 🙂
Jennifer says
I found this recipe through Pinterest. It was my first time making a roast or anything like it and it was amazing and so super easy! My husband and I both loved it and my house smelled so good the whole day. I will be adding this to my favorite list. Thanks for sharing 🙂
Kristy Bernardo says
yay, that's so awesome to hear! Especially since it was your first roast. Thanks for sharing, Jennifer! Happy Thanksgiving 🙂
Christie says
Hi Kristy! Thanks for sharing this sounds absolutely delicious and I can't wait to try. I see one comment below you mentioned the roast could be cooked in a crock pot for 6 hours on low. How far into it should we add the potatoes and carrots?
Kristy Bernardo says
Hi Christie, if I were using a slow-cooker I would likely add them 1-2 hours before serving. Please do keep in mind, however, that I don't use a slow-cooker so this is really just a guess. It will also depend on the size of your potatoes and carrots. If you use the tiny potatoes and smaller carrots then I would think that one hour would do it. I hope that helps!
Claudia says
The first time I did this in a crock pot I had set it on high for 6 hours and added the small potatoes and carrots for the last hour which was not enough and I had to roast them in the oven for an extra 1/2 hour. The second time (still on high for 6 hours) I added the potatoes and carrots for the last 3 hours and they turned out great. General recommendation for a chuck roast in a crock pot seems to be either 8 hours on low or 4 hours on high. Next time I will use the 8 hours on low and add the vegetables for the last 4 hours.
Kristy Bernardo says
This is really helpful for those that would like to use a slow cooker. Thank you for sharing, Claudia!
Tabitha says
Hi Claudia,
Quick question, when you cooked this in a slow cooker, did you sear the pot roast first? Thank you!!
Nichole S says
This is delicious. So easy. I left out the small potatoes and instead made mashed potatoes and topped them with the meat, carrots and broth. I ate it for 2 days after for lunch as well. Amazing.
Kristy Bernardo says
Mashed potatoes would be awesome. I'm thrilled that you enjoyed this so much, Nichole! Thanks for taking the time to let me know!
justine says
Hi !!! Is it possible to do this recipe in a slow cooker ? anyone tried ? Thanks 🙂
Kristy Bernardo says
It's definitely possible, justine! There was a conversation going on Facebook the other day about it; the woman who made it said she put her slow cooker on high (although she didn't say for how long). I would definitely sear the meat first before putting in the slow cooker. Hope that helps!
Pat Kennedy says
I very much enjoyed your directions for this lovely dinner. I also love having something either in the crock pot or, in the oven to warm the house. I have a fussy bunch of eaters here but I do think this will be a big hit. I never thought of the balsamic or the dijon! I have a roast in the freezer. Guess what we are having tomorrow night? Mmmmmm.
Thanks, Kristy!
Kristy Bernardo says
That's great, Pat! It's really cold, windy and rainy here today and I'm envious that I don't have one going in my oven today, too! I have two sick girls here though and can't make it to the store. I guess that's what pizza delivery is for 🙂 I really hope you all enjoy it! Cheers!
Kelli @ The Corner Kitchen says
This is the perfect cozy fall dinner! Pinned!
Kristy Bernardo says
Thanks, Kelli!
Jac Bishop says
What would you suggests for cooking times if one was to only have a crock pot?
Kristy Bernardo says
Hi Jac, I don't use a crockpot very often (I no longer even own one) but I would say that 6 hours on low should do the trick. You can cook it longer, too, since it will only continue to break down the muscle fibers and become even more tender. I would still add the carrots and potatoes toward the end, however. Hope that helps!
Ami@NaiveCookCooks says
I have never made something like this ever but you sure make it seem so easy!! Will be trying soon!
Kristy Bernardo says
It really is easy Ami, promise! I'd love to know how it goes!
wok with ray says
I like using chuck. The longer it simmers the more flavor it creates. That is one beautiful image of roast. It looks amazing, Kristy. 🙂
Kristy Bernardo says
YES!! I love making it on a cold, rainy or snowy day. Pure heaven 🙂 Thanks, Ray!
minnie@thelady8home says
With the winter approaching, getting one pot meal out would be such a blessing...this one looks beautiful.
Kristy Bernardo says
Thanks so much, Minnie!
Gina @ Running to the Kitchen says
I'm totally making this on Sunday. Perfect cozy fall meal 🙂
Kristy Bernardo says
Awesome, Gina! You'll love it, promise 🙂
Jordan @ Smile Sandwich says
I eat pot roast all summer but you're right - this is the perfect recipe to welcome the colder months.
Kristy Bernardo says
Thanks, Jordan 🙂
Amina | PAPER/PLATES says
This has fall/winter written all over it!
Kristy Bernardo says
Thanks, Amina 🙂
Jean | DelightfulRepast.com says
Kristy, I agree - a good pot roast can make winter worth every shovel of snow! Love the "perty" photos, too!
Kristy Bernardo says
Yes!! Especially when you start the pot roast, head out to shovel snow then come back in and discover your house smells fabulous. Thanks, Jean!