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.

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

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.
Meanwhile, preheat oven to 300°F.
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.
Cover tightly with foil and roast for 4 hours or until fork tender.
Add the roast on a serving platter with the vegetables and cover with foil.
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.
Slice the beef and pour the gravy over top
Enjoy!