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
• 1/4 cup Dijon Mustard
• 1/4 cup Honey
• 1 teaspoon Olive Oil
• 2 Tablespoons Worcestershire Sauce
• 1/2 teaspoon Red Pepper Flakes
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon Onion Salt
• 1/4 teaspoon Pepper
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Smoked Paprika
Roasted Rosemary Root Vegetables
• 3 medium Potatoes; chopped
• 1 large Onion; chopped
• 5 Radishes; chopped
• 1 teaspoon Garlic Powder
• 2 Tablespoons Olive Oil
• 1 Tablespoon Rosemary
• Salt and Pepper to taste
Gravy
• Beef Drippings
• 2 teaspoons Cornstarch
• 1/4 Cup cold Water
1. Heat large cast iron skillet over high heat. Add butter and melt. Place roast in pan and sear all sides; seasoning with salt and pepper as you turn it. Remove from heat.
2. Preheat oven to 325°.
3. In small bowl, combine honey mustard ingredients and mix thoroughly. Spread evenly over beef.
3. In a large bowl combine all of the roasted vegetable ingredients; tossing to coat.
4. Place vegetables around beef and cover tightly with foil.
5. Roast for 3 hours or until fork tender. Remove roast and vegetables from skillet and set aside.
6. Heat beef drippings over medium high heat and, in a small bowl, combine cornstarch and water. Add slurry and whisk until thickened.
6. Slice or shred beef, pour gravy over top and enjoy!
Looking for a side dish? Try one of these!
