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Easy Balsamic Beef Pot Roast
I felt the chill of autumn as soon as I walked out the door this morning and comfort food immediately flooded my mind. I’ve been with IP for over 7 years now, and now I’m total pro at making any recipe phase 1 friendly so comfort foods are no longer a restriction on IP anymore.
(This super easy and very delicious Phase 1 Beef Pot Roast can be made on the stove, in the slow cooker or in a pressure cooker.)
Original Recipe by: Mellissa Sevigny
Serves: Four- 8 oz servings (serve with cauliflower mash for a complete IP supper meal)
Ingredients
• One boneless chuck roast, approximately 3 lbs.
• 1 Tbsp IP salt
• 1 tsp black ground pepper
• 1 tsp garlic powder
• ¼ cup of IP balsamic vinaigrette dressing
• 2 cups water
• 1 tsp of onion powder
• ¼ tsp xanthan gum or 1 tsp of IP potato puree
• Fresh parsley, chopped to garnish
Instructions
1. Season the Chuck roast with salt, pepper, garlic and onion powder on both sides.
2. In a large heavy bottomed pan sear both sides of the roast until browned. Deglaze the pan with the balsamic vinegar and cook for one minute.
3. Add the water to the pan. Bring to a boil.
4. Cover and simmer on low for 3 to 4 hours.
5. Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any large pieces of fat or other refuse.
6. Whisk the xanthan gum or potato puree into the broth and add the meat back to the pan.
7. Serve over Cauliflower Mash, garnished with lots of fresh chopped parsley.
To make in the Pressure Cooker:
1. Cut your chuck roast in half so you have two pieces. Season the roast with the salt, pepper, garlic and onion powder on all sides. Using the sauté feature on the instant pot, brown the roast pieces on both sides.
2. Add ¼ cup of balsamic vinegar and 1 cup water to the meat. Cover and seal, then using the manual button set the timer for 35 minutes. When the timer runs out, release the pressure by moving the lever to the “venting” setting. Once all the pressure is released uncover the pot.
3. Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any large pieces of fat or other refuse.
4. Use the sauté function to bring the remaining liquid to a boil in the pot, and simmer for 10 minutes to reduce.
5. Whisk in the xanthan gum or potato puree then add the meat back to the pan and stir gently.
6. Turn off the heat and serve hot over cauliflower mash, garnished with lots of fresh chopped parsley.
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