INGREDIENTS
1 tablespoon olive oil
4 pounds (2 kg) chuck roast or blade roast, boneless and trimmed of excess fat
2 yellow onions chopped
8 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)
1 pound (500 grams) baby potatoes, white or Yukon gold, (you may need to halve them if they are too large)
4 large carrots, cut into 2-inch pieces
2 stalks celery, cut into 1-inch pieces
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon brown sugar
2 teaspoons dried thyme
2 teaspoons crushed bouillon
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 cup reduced-sodium beef broth
2 tablespoons plain flour (optional — for a thick gravy)
2 tablespoons fresh chopped parsley, to serve
INSTRUCTIONS
SLOW COOKER:
Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don’t worry about any lumps, they will cook out).
Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, if needed.
Slice meat, garnish with parsley and drizzle with gravy.
INTANT POT:
Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to ‘Saute’. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).
Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don’t worry about any lumps, they will cook out).
Place lid on Instant pot with steam valve closed.
Change Instant Pot setting to ‘manual’ mode for 60 minutes on ‘high’ pressure.
When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.
OVEN:
Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).
Transfer roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don’t worry about any lumps, they will cook out).
Transfer roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.
Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)
Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
