Chuck Roast with Balsamic and Dijon

This Chuck Roast recipe takes just minutes to prep and has the winning flavor combination of Balsamic and Dijon to make it extra special.

Chuck 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.

What kind of meat is chuck roast?

A chuck roast is used to make pot roast and chuck is the type of cut. Chuck is used because it’s rather tough having come from the shoulder and neck area, which means it needs a long, slow cooking time in order to make it deliciously tender. It’s also fairly cheap which means you can buy a good bottle of red to go along with it. Winning!

This Chuck Roast recipe takes just minutes to prep and has the winning flavor combination of Balsamic and Dijon to make it extra special.

How do you cook it?

My version includes first sauteeing a chopped onion. Then you’ll add some balsamic vinegar, reducing it down until it’s thick and adding a few tablespoons of Dijon for rich flavor. I used a boneless chuck roast for this recipe but bone-in will do the job just as well. In fact, the bone will contribute to its flavor. You can braise it in the oven, use a crockpot or an Instant Pot.

I also used carrots with their tops. I leave just a smidge of a stem before adding them to the pot; they make an otherwise ugly pot roast something pretty to look at and serve. I also recommend using the teeniest, tiniest potatoes you can find. They not only cook quickly but you can leave them whole and they, too, help make a pretty pot roast.

And, really, who doesn’t need a pretty pot roast in their life?

If I haven’t convinced you to make your own fabulous pot roast at home (yet), then what if I told you that this is a recipe for which you really have no need to measure?

I typically shoot for a chuck roast around 4 pounds because that’s enough for significant leftovers (and pot roast only gets better with time and I’m sure I don’t even need to mention the Pot Roast Sandwich as further evidence). Then I’ll just throw in however many potatoes and carrots I’m in the mood for. Which, just so you know, is normally a lot.

How long should you cook it?

To cook a chuck roast, you’ll need a large dutch oven and a few hours of cooking time. My preferred method is braising in the oven, but you can also slow-cook it in a crockpot. If you prefer the Instant Pot, it will significantly cut down on cooking time. This recipe is so beloved that it was the first recipe I put in my cookbook, Weeknight Cooking with your Instant Pot.

{Did I ever tell you about how when I was a kid I’d eat all the cooked carrots I could because I had Amblyopia and my mom told me that eating carrots is good for your eyes? Good thing I loved them then and still do.}

It’s going to rain this weekend here in Northern VA and I’m going to be cookin’ up a big ol’ pot roast and sitting in front of my fireplace, watching Breaking Bad and sipping that red wine I mentioned. Cheers to your weekend being that relaxing and happy, too :)

This Chuck Roast recipe takes just minutes to prep and has the winning flavor combination of Balsamic and Dijon to make it extra special.

I just had to share this beautiful photo from the lovely Sunora Wilbar, a reader from Maryland who made this pot roast yesterday. It’s gorgeous!!

A reader's photo of my Chuck Roast with Balsamic & Dijon recipe - she did such an amazing job with it! Click through for the recipe.

Don’t miss my Instant Pot cookbooks (and the upcoming Weeknight Keto)!

Chuck Roast with Balsamic and Dijon

Chuck Roast with Balsamic and Dijon

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

If making in a crockpot, follow directions through step 3 then add to crockpot. Cook 8 hours on low and add the carrots and potatoes halfway through. For the Instant Pot, cook on high 50 minutes, QPR.


  • 2-3 tablespoons vegetable or canola oil
  • 4 pounds Chuck Roast
  • 1 medium to large yellow onion, chopped
  • 1/3 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


  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!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 630 Total Fat: 37g Saturated Fat: 15g Trans Fat: 2g Unsaturated Fat: 20g Cholesterol: 188mg Sodium: 501mg Carbohydrates: 17g Net Carbohydrates: 15g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 59g
This data was provided and calculated by Nutritionix.

Products used in this recipe and a book recommendation:

Last update on 2020-01-05 / Affiliate links / Images from Amazon Product Advertising API

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