Easiest Way to Make Appetizing Pot roast with balsamic and mustard

Without fail cooking ultimate Pot roast with balsamic and mustard easy, yummy, practical.

Good Evening every body, at this time you get present recipe Pot roast with balsamic and mustard with 9 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 7 stages of easy cooking Pot roast with balsamic and mustard.

Ingredients all Pot roast with balsamic and mustard

1. Needed 1-1.75 : to 2 kg beef blade roast.

2. Needed 3 : large carrots, chopped into 2 cm pieces.

3. Needed 3 : celery sticks, roughly chopped.

4. Prepare 2 : large onions, thinly sliced.

5. Prepare 4 cloves : garlic, crushed.

6. Needed 1/2 cup : high quality balsamic vinegar.

7. Needed 4 cups : beef stock.

8. Needed 2 tbsp : grainy mustard.

9. Needed 3 : large waxy potatoes, peeled and n cut into 8 chunks.

If all ingredients Pot roast with balsamic and mustard it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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..

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