1½ pounds yukon gold potatoes, scrubbed and left whole or cut in half if very large
¼ cup balsamic vinegar
3 tablespoons Dijon mustard
6 sprigs fresh thyme, leaves removed
1½ cups reduced-sodium beef broth
2 cloves garlic, minced
Salt & freshly ground black pepper
Instructions
Heat oil in a large pan over high heat. Season chuck roast well with salt and pepper. Brown meat well on all sides. This will take 2 or 3 minutes per side.
While roast sears, turn slow cooker onto low. Place onion slices on the bottom, then season with salt and pepper. When beef is done browning, place on top of onions. Add carrots and potatoes on top, seasoning with salt and pepper.
In a bowl, whisk together balsamic, dijon, thyme leaves, broth, and garlic. Pour over potatoes, carrots, onions, and roast. Let cook in slow cooker on low until meat is very tender, about 8-10 hours.
When roast is done, remove from slow cooker. Shred gently. Remove the potatoes and carrots and place on a serving dish. Strain cooking liquid, and place in a small sauce pan. Bring to a boil and simmer until reduced a little, about 15 minutes. Serve with roast.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/pot-roast-balsamic-dijon-sauce/