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There are some things that I’ve never or have almost never cooked; one of them is a roast. I know, it’s shocking! I’ve made soufflés, Beef Wellington, risottos, and many other dishes that are supposed to be complicated or “expert level” long before I made my first roast. Why? Because all my life my mother, the in-laws, or my HH have made it. Recently the grocery store had chuck roasts on sale, and I decided it was finally time to make my first roast. A search of my Pinterest pins for roasts brought up lots of recipes, but most of them were slow cooker recipes and I wanted a traditional oven-roasted version. Thankfully I had pinned this pin for Chuck Roast with Balsamic and Dijon by Kristy of The Wicked Noodle. It was just what I was looking for; oven-roasted with carrots, potatoes, and a self-made gravy.
I don’t know why, but I thought that roasts required magical ingredients to make them turn out delicious. I was so wrong. These basic ingredients are all that’s needed. The peas are my own addition, but I’ll get to that later.
First season the roast with salt and pepper.
Next, heat the pan and oil to sear the roast on one side.
Then sear the other side.
Remove the roast and add onions.
Cook the onions until they are soft.
Next, add the balsamic vinegar and cook until it’s reduced and syrupy, then add the Dijon mustard.
Put the meat back in, add the broth and thyme, then roast in the oven.
The meat should be tender and fall apart.
Add the potatoes and carrots and cook longer.
When the potatoes are thoroughly cooked, you’re all done.
Plate your dinner and show off your masterpiece.
Now for the peas. This is one thing that my HH prefers to NOT be cooked with the roast. I’ve always liked them with the roasted veggies. Since one of the keys to a great marriage is knowing when and how to compromise, I cooked the peas separately and served them smothered in the gravy. We both agreed that this was a delicious recipe and as the resident roast maker, he declared my first roast a complete success. High praise, indeed.
The Pintesting Results:
Overall Results: 4.4 Pins
Accuracy: This recipe turned out exactly like Kristy’s pictures. The roast was very tender and juicy. The balsamic and dijon gave a nice twist to the traditional chuck roast. The potatoes and carrots were perfectly tender without being mushy. 5 Pins
Difficulty: There are no difficult techniques to this dish. However, I am giving this 4 Pins because you transfer a hot dutch oven from the stovetop to the oven.
Time: Preparing the roast took very little time; about 15 minutes. Since this takes several hours to cook, however, I’m giving this 3 Pins.
Cost: I happened to get my chuck roast on sale, but even so it was more than $16 just for the meat. The dish made 6 servings and the total cost was about $25 which is $4 per serving. That’s not bad for a full dinner. 4 Pins
Practicality: This is a great dinner and worth the time it takes to make. The next time I try this I’ll make it in the slow cooker since they cook themselves all day on low. The flavor and texture were perfect – just like Sunday Supper. 5 Pins