This Slow Cooker Balsamic and Dijon Chuck Roast with Roasted Vegetables is simple, healthy and full of flavor. Your slow cooker also makes this dish super easy and totally foolproof. Simply set it and forget it!
Happy New Year, friends! Sorry for my absence over the last couple of months. I truly never thought my hiatus would be that long! Life has been busy with regular to-dos, the holidays, and (if you follow me on Instagram) you’ve also probably seen that me and my husband, David, are going to be a family of three this Spring! We are so excited and feeling blessed beyond words, but I would be lying if I said the last few months have been easy.
Managing my epilepsy, EDS and overall health as my body changes and grows throughout pregnancy has been a day to day adventure. I never know exactly how I am going to feel when I wake up, which definitely makes it hard to make plans and knock out my ever-growing to do list. I’ve also been seeing my obstetrician regularly along with a high risk pregnancy specialist (as well as my other specialists) and having more tests and monitoring than you would with a normal pregnancy. This has pushed the blog to the back burner, but—I promise—I’ve missed my time creating and cooking, photographing and, most importantly, sharing with you all!
Today, I’m excited to share a new slow cooker recipe—which who doesn’t love their slow cooker?! It makes putting a meal on the table easy and effortless. You simply set it and forget it, until you’re ready to serve. This Slow Cooker Balsamic and Dijon Chuck Roast is full of flavor from the vinegar, mustard and spices, which complement the beef and roasted vegetables perfectly. The low and slow cook time also makes this cut of meat juicy and the end result is a tasty dish of tender, fall apart meaty goodness!
I actually created this recipe for an awesome company who delivers 100% grass-fed beef and other pasture raised meats right to their subscriber’s doors. Butcher Box was looking for bloggers to team up with so they could include recipe cards (see sample below) in their monthly subscription boxes—this way their customers not only get access to high quality meat, but also have an easy to follow recipe to go along with each cut. Talk about convenience! You can read more about the kits and subscription options they offer and the complete back story behind their amazing company here.
We had the roast and veggies for dinner and served it alongside a big green salad and cauliflower rice since we were having guests the first time around. I’ve since made this two more times and my husband raved when I served it last week on baguettes from our local gluten free artisan bakery, Taffet’s, and topped it with pepperoncini, raw cheddar cheese and caramelized onions—absolutely DELISH!
- 36 ounce (about 2 ¼ lb.) boneless grass-fed beef chuck roast
- ¾ cup organic beef broth
- ½ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons gluten free tamari or coconut aminos
- 1 teaspoon raw honey
- 2-3 garlic cloves, minced
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- Ground black pepper, to taste
- Fresh chopped parsley, to garnish (optional)
- 1 lb. Yukon Gold potatoes, washed and quartered
- 2 cups carrots, peeled, trimmed and halved
- 2 cups radishes, trimmed and halved
- 2-3 tablespoons extra virgin olive oil
- 1 ½ teaspoons sea salt
- Ground black pepper, to taste
- Lightly coat the inside of a slow cooker with oil and place chuck roast into the bottom. Whisk remaining ingredients together, pour over roast and close the lid.
- Cook on low for 6-8 hours or on high for 4 hours.
- Once roast is finished cooking, remove from slow cooker and shred with two forks in a serving dish. Serve with extra juices (discarding any fat) and garnish with parsley, if desired.
- When the slow cooker has a little less than an hour left, preheat oven to 425 degrees (F) and line a baking sheet with parchment paper. Toss vegetables with olive oil, salt and pepper.
- Spread the vegetables in an even layer on prepared baking sheet.
- Roast for 30-35 minutes, rotating pan and stirring halfway through cooking time, until tender and crisp.
I hope you give this recipe a try! If you do, I’d love for you to leave a comment on this post or share a picture on Instagram with the tag #themodernbuttery. I love hearing from you and seeing your creations!
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