Chuck Roast with Balsamic and Dijon

Serves 4
Time 3 hours


1kg Chuck Roast
salt and pepper to season
2-3 tablespoons olive oil
3 cloves garlic, chopped
2 large carrots, cut into rounds
1 stick celery, chopped
1 medium to large yellow onion, chopped
bay leaf
5 sprigs fresh thyme
20g butter
⅓ cup balsamic vinegar
2-3 tablespoons Dijon mustard
2 cups beef stock
500ml red wine
2 bunches Dutch carrots, with tops
500g small baby potatoes
1 bunch broccolini
1 bunch parsley
1 bunch chives
1 bunch dill
freshly ground black pepper


Preheat oven to 150ºC. 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.

Add chopped onion and bay leaf to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add carrots, celery, garlic, thyme and butter (optional) and soften. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon.

Set roast on top of onions in pot. Add the beef broth and red wine. Cover and place in oven for 2 ½ – 3 hours or until very tender.
Serve with cooked carrots, broccolini and potatoes with butter and herbs mixed into it. Add extra herbs as desired. Drizzle extra juices from the pot over the dish and tuck in.