Slow Cooker Balsamic Dijon Pot Roast (Freezer Meal Kit)
This Slow Cooker Balsamic Dijon Pot Roast is another recipe from my freezer kit repertoire, and it couldn't be any easier. Beef chuck roast slowly simmers with potatoes and carrots with fresh rosemary and thyme in a balsamic, Dijon broth. And BONUS it’s freezer friendly and 95% can be made in advance, frozen and whipped up on a chilly day or when you’re just not in the mood to cook. I adore recipes just like this!
Equipment
Ingredients
FOR THE FREEZER MEAL KIT:
- 1 medium medium yellow onion diced
- olive oil
- kosher salt
- 1/4 cup dark brown sugar
- 2 tablespoons Dijon Mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup balsamic vinegar
- 1 tablespoon Worcestershire Sauce
- 1 bunch carrots
- 4 cloves garlic smashed and peeled
- 4 pounds chuck roast
THE DAY OF:
- 2 cups beef stock or broth
- 1½ pounds baby potatoes redskins, Yukon golds or a mix of the two
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1½ tablespoons cornstarch 1½ tablespoons cold water (for cornstarch slurry)
Instructions
FOR THE KIT:
- Sauté the diced onion with a pinch of salt in a little olive oil until tender and the edges start to brown. Remove off of the heat and cool.
- Meanwhile, whisk together the brown sugar, mustard, 1 teaspoon kosher salt, black pepper, red pepper flakes, balsamic vinegar and Worcestershire.
- Add the cooled onions, carrots, garlic cloves and balsamic dijon mixture into a gallon resealable bag. Add in the roast and squeeze out as much air as possible before sealing. Lay flat to freeze, this makes it easier to store and for stacking other slow cooker freezer meals. Store in your freezer for 3 to 4 months, possibly longer :).
TO PREPARE:
- Remove the slow cooker kit from the freezer and place into your fridge 24 to 36 hours before you plan to make it. I found that if I take it out the morning before the actual day I plan make it, it will have plenty of time to mostly thaw out. I DO NOT recommend adding the completely frozen bag ingredients in to your slow cooker, doing so may affect cooking times and the outcome of the recipe.
- Unzip the baggie and empty the contents into your slow cooker (discard the bag) and add in the potatoes (sink them to the bottom if they're on top), rosemary, thyme and pour in 2 cups of beef stock or broth. Cover and cook on low for 8 hours.
- Once cooked remove the rosemary and thyme and discard. Then remove the roast to a cutting board and cover with aluminum foil. Remove the carrots and potatoes to a serving dish and cover with foil as well. Pour the slow cooker liquids into a fat separator (separator is linked above in post) and wait for the fat to rise to the top. Then pour the juices (leaving the fat in the separator) into a sauce pan and bring to a boil. Once boiling, whisk in a cornstarch slurry (this time I did 1-1/2 tablespoons cornstarch mixed with 1-1/2 tablespoons cold water) and stirred until the broth thickens into a glossy gravy. Season to taste with kosher salt and black pepper.
- Alternatively, you could just pour the juices as is (still separating them from the fat, just not thickening them) into a gravy boat and serve it au jus style.
- Slice the pot roast and serve with carrots and potatoes with a drizzle of the gravy. Add chopped fresh parsley for a pop of green and some freshness.
Nutrition
Serving: 1g | Calories: 735kcal | Carbohydrates: 42g | Protein: 63g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 937mg | Potassium: 1912mg | Fiber: 5g | Sugar: 16g | Vitamin A: 9591IU | Vitamin C: 29mg | Calcium: 121mg | Iron: 8mg