#MapleMustard #PotRoast #WinterVegetables #Delicious #SundayDinner #HomeCooking #ComfortFood
Maple Mustard-Glazed Pot Roast with Winter Vegetables
This Maple Mustard-Glazed Pot Roast with Winter Vegetables is the perfect Sunday dinner. A combination of sweet and savory flavors, this comfort food favorite is sure to please the whole family. The pot roast is slow cooked with winter vegetables until fork-tender, and then glazed with a combination of maple syrup and dijon mustard for a delicious finish.
Ingredients:
- 3 lb chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 bay leaves
- 2 cups beef broth
- 2 tablespoons maple syrup
- 2 tablespoons dijon mustard
- 2 carrots, chopped
- 2 parsnips, chopped
- 2 potatoes, chopped
- 2 turnips, chopped
Directions:
- Heat olive oil in a large pot over medium-high heat. Add the chuck roast and brown on both sides, about 3 minutes per side.
- Add the onion, garlic, thyme, rosemary, salt, pepper, and bay leaves. Cook for 5 minutes, stirring occasionally.
- Add the beef broth and bring to a boil. Reduce heat to low, cover the pot, and simmer for 1 hour.
- Preheat the oven to 350°F.
- In a small bowl, whisk together the maple syrup and dijon mustard. Rub the mixture all over the pot roast.
- Add the carrots, parsnips, potatoes, and turnips to the pot. Cover the pot and place it in the preheated oven. Bake for 1 hour and 15 minutes.
- Remove the pot roast from the oven and let it rest for 10 minutes before serving. Enjoy!