How to Make Gordon Ramsay Pot roast with balsamic and mustard

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pot roast with balsamic and mustard. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Great recipe for Pot roast with balsamic and mustard. This is a spin on a classic family dinner. The wine that's in a lot of pot roast recipes has been swapped for a really good, well-aged balsamic, and partnered with a hit of grainy mustard for zing. The end result is a tender roast with a rich.

Pot roast with balsamic and mustard is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Pot roast with balsamic and mustard is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have pot roast with balsamic and mustard using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pot roast with balsamic and mustard:

1. Make ready 1-1.75 to 2 kg beef blade roast
2. Make ready 3 large carrots, chopped into 2 cm pieces
3. Take 3 celery sticks, roughly chopped
4. Take 2 large onions, thinly sliced
5. Get 4 cloves garlic, crushed
6. Prepare 1/2 cup high quality balsamic vinegar
7. Prepare 4 cups beef stock
8. Prepare 2 tbsp grainy mustard
9. Get 3 large waxy potatoes, peeled and n cut into 8 chunks

To make this chuck roast recipe in the Instant Pot, you'll want to use the saute function to sear the roast, cook the onions and reduce the balsamic vinegar. Add the beef stock and take care to get all the browned bits from the bottom of the pot (that's especially important to do in an Instant Pot to ensure it comes to pressure). Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth.

Steps to make Pot roast with balsamic and mustard:

1. Preheat your oven to 300 F. Add a few tbsp veg oil to a large ovenproof pot or Dutch oven on medium-high heat. Season the beef liberally with salt and pepper, and sear it in the pot until browned on all sides. Remove the meat.
2. Add the carrots and celery to the pot. Let fry for 3 to 4 minutes until they take on a bit of colour, then remove them to a plate.
3. Add the onions to the pot. If needed, refresh the veg oil with a small splash. Fry the onions until soft and caramelized, about 5 minutes. Add the garlic and balsamic. If using regular store-bought balsamic, double the amount and let it reduce for a few minutes.
4. Return the meat to the pot. Sprinkle the veg around the meat. Pour in enough stock to cover the meat halfway, and add the mustard. Put on the lid, and roast in the oven for 2 1/2 hours.
5. Pull out the pot and carefully turn the meat over. Put the lid back on and return it to the oven for 1 hour.
6. Pull the pot out again and add the potatoes. Put it back in the oven and let roast a final 1 1/2 hours.
7. Transfer the pot from the oven to the stove, on medium-high heat. Remove the meat to a platter and tent it with foil. Remove the veg, careful not to break up the potatoes. Let the sauce simmer and reduce by about half. If your meat had enough fat and connective tissue, it should be pretty thick already. If not, whisk in a slurry of water and a bit of cornstarch. Check the seasoning and add extra salt and pepper to taste.

Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking. Sauté the diced onion with a pinch of salt in a little olive oil until tender and the edges start to brown.

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