Honey Dijon Pot Roast

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.

Honey Dijon Pot Roast

• 3 lb Chuck Roast
• 2 Tablespoons Butter
• Salt and Pepper to taste

• Honey Mustard Glaze:
  • 1/2 cup Dijon Mustard
  • 1/2 cup Honey
  • 1 teaspoon Olive Oil
  • 2 Tablespoons Worcestershire Sauce
  • 1/2 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Smoked Paprika
  • Salt and Pepper to taste

• Roasted Rosemary 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
  • 1/4 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!

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