Slow Cooker (IP) Maple & Dijon Pot Roast

SERVES4 to 6

INGREDIENTS

• 2 1/2 to 3 pounds beef chuck roast
• Salt
• Freshly ground black pepper
• 4 to 5 slices thick-cut bacon, diced (or neutral cooking oil)
• 3 large onions, peeled and sliced into half moons
• 2 cups low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• Fresh thyme, for garnish
• Creamy grits, egg noodles, or mashed potatoes, for serving (optional)

INSTRUCTIONS

1. Pat the beef dry with paper towels and season generously with salt and pepper.
2. Set a large Dutch oven or heavy skillet over medium-high to high heat. Add the bacon and cook until some fat starts rendering and it begins to turn golden-brown. Push the bacon to the sides and add the beef. Sear both sides until golden-brown, about 10 minutes per side. Transfer all the meat to the bowl of a 6-quart slow cooker.
3. Pour off all but 2 tablespoons of the bacon fat. Reduce heat to medium. Add the onions and cook until starting to soften, about 5 minutes. Pour in a few tablespoons of chicken broth and bring to a boil, scraping up any of the brown bits from the bottom of the pan. Pour the onions and pan juices into the bowl of the slow cooker.
4. In a separate bowl, whisk the remaining chicken broth, Dijon, balsamic vinegar, maple syrup, paprika, salt, and pepper until combined. Pour the liquid mixture over the roast. Cover and cook on the LOW setting until the meat falls apart and is meltingly tender, about 8 hours.
5. Transfer the roast to a serving bowl or platter and cover with aluminum foil. Pour the cooking liquid into large saucepan and bring to a boil. Cook until the gravy is reduced to desired thickness. Cut the roast into chunks and pour hot gravy over the top. Serve with creamy grits, egg noodles, or mashed potatoes and/or oven-roasted carrots.

RECIPE NOTES

Beef cuts: 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.'

Make in a Dutch oven: Prepare the meat and vegetables for the pot roast as directed, then place all the ingredients in a Dutch oven. Cover and simmer over very low heat (or in a 325°F oven) until the pot roast is tender. Cooking time will be reduced, so begin checking the roast after about 2 hours.

Storage: Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator.

From: https://www.thekitchn.com/recipe-slow-cooker-maple-and-dijon-pot-roast-199490

Notes: Made in the Instant Pot. Used fresh lard to brown meat. Sauteed celery and garlic with the onion. Almost forgot the carrots so threw them in before I closed the lid. Halved the recipe and used a bottom round roast. Cut the roast into 2 chucks between 2 and 3 inches thick. Set on high pressure for 35 minutes.