Description
A tender, slow-cooked beef chuck roast coated in a sweet and tangy maple dijon glaze, served with tender carrots and potatoes.
Ingredients
Scale
- 3 lb beef chuck roast
- 1/3 cup pure maple syrup
- 1/4 cup Dijon mustard
- 4 cloves garlic, minced
- 1 tsp fresh thyme, chopped
- 1 lb carrots, cut into chunks
- 1 lb potatoes, cubed
- 1 cup beef broth
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Season the beef roast with salt and black pepper on all sides.
- Heat vegetable oil in a large pot over medium-high heat and sear the roast until browned on all sides.
- In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, and chopped thyme.
- Place carrots and potatoes at the bottom of a slow cooker or Dutch oven.
- Place the seared roast on top of the vegetables and brush the maple dijon glaze over the top of the meat.
- Pour beef broth around the sides of the roast.
- Cover and cook on low for 8 hours in a slow cooker, or at 300°F in the oven for 3-4 hours until tender.
- Remove the roast and vegetables to a plate. Strain the cooking liquid into a saucepan and simmer over medium heat until reduced by half.
- Brush the reduced glaze over the roast and broil in the oven for 2-3 minutes until bubbly and caramelized.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American