Like many of you, I grew up eating pot roast on a (very) regular basis. And while I will always love my mother's old-school version, I felt it was time for a little upgrade. I've nixed the usual ingredients (which weren't very flavorful or exciting) and replaced them with Dijon mustard, maple, and balsamic for delicious take on a classic.
- 2 1/2 to 3 pounds beef chuck roast (see Recipe Notes)
- 4 to 5 slices bacon, diced (or neutral cooking oil)
- 3 large onions, peeled and sliced into half moons
- 1 1/2 to 2 cups chicken stock
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Fresh thyme, for garnish
•Beef chuck from the shoulder area is the ideal meat for a pot roast. Cuts of beef chuck can go by many names: 7-bone pot roast, blade roast, chuck-eye roast, boneless chuck roast, shoulder pot roast, mock tender, flat-iron roast, and cross-rib roast. Choose whichever one has the size and shape to suit your needs. I tested with a 2 1/2 pound 'boneless chuck roast.