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In order for the taste of pot roast with balsamic and mustard, you need to pay attention start from the type of ingredients, next selection of ingredients that are fresh until how to make and serve it. No need Confused if want prepare pot roast with balsamic and mustard good as long as you know the trick and how to make this dish able be treat very special.

Ingredients and seasonings required in prepare

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

Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Transfer the beef to your slow cooker.

Instructions 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.
8. Done and ready to serve!

Scatter the onion, carrots and garlic around the beef. First place the roast, potatoes, carrots and onions in a crock pot. Then pour the beef broth, balsamic vinegar, brown sugar, and Worcestershire sauce on top. You'll want to adjust your cooking time based on how your crock pot. In a large measuring cup or bowl, whisk together the stock, Dijon, balsamic and brown sugar.

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