Honey Dijon Pot Roast – Ash's In The Kitchen

The Honey Dijon Pot Roast with Rosemary Root Vegetables and Gravy I made for dinner last night turned out great! Sweet, tangy and the Rosemary was absolutely delicious. I switched the recipe up a bit and decided to make a gravy out of the beef drippings.

3 lb Chuck Roast

2 Tablespoons Butter

Salt and Pepper to taste

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Honey Mustard Glaze:

½ cup Dijon Mustard

½ cup Honey

1 teaspoon Olive Oil

2 Tablespoons Worcestershire Sauce

½ teaspoon Red Pepper Flakes

½ teaspoon Garlic Powder

½ teaspoon Mustard Seeds

½ teaspoon Smoked Paprika

Salt and Pepper to taste

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Root Vegetables:

3 medium Red Potatoes; chopped

1 large Onion; chopped

5 Radishes; chopped

3 cloves Garlic; sliced

2 Tablespoons Olive Oil

1 Tablespoon Rosemary

Salt and Pepper to taste

—

Gravy:

Beef Drippings

2 teaspoons Cornstarch

¼ cup Water

  1. Heat a large cast iron skillet over high heat and melt the butter. Place the roast in the pan and sear on all sides; seasoning with salt and pepper as you turn it. Remove from the heat.
  2. Meanwhile, preheat oven to 300°F.
  3. In small bowl, mix the honey mustard ingredients and spread evenly over the beef roast. In a large bowl combine all of the roasted vegetable ingredients and toss to coat. Scoop the vegetables into a baking dish and add the beef over top.
  4. Cover tightly with foil and roast for 4 hours or until fork tender.
  5. Add the roast on a serving platter with the vegetables and cover with foil.
  6. Heat a skillet over medium-high heat and pour the beef drippings into a skillet. In a small bowl, whisk the cornstarch and water and pour the slurry into the skillet; whisking until thickened.
  7. Slice the beef and pour the gravy over top
  8. Enjoy!

Looking for a side dish? Try one of these recipes!

Brown Sugar Bourbon Baked Beans Creamy Macaroni & Cheese Hawaiian Mac Salad Cauliflower Broccoli Cheddar Bake Loaded Mashed Potato Bake Honey Sweet Heat Cornbread

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