Ingredients
- Ingredients:
- 2 Tbsp espresso powder
- 4 Tbsp flour
- 2 Tbsp olive oil
- 1 4-lb beef chuck roast
- 2 medium onions, peeled and cut in large chunks
- 2 carrots, peeled and cut in large chunks
- 2 Yukon Gold potatoes, peeled and cut in large chunks
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 (4-oz) bottle balsamic vinegar glaze, divided
- 4 Tbsp tomato paste, divided
- 2 Tbsp cornstarch + 1/4 cup cold water, optional
Preparation
Step 1
To prepare in the Ninja 4-in-1 Multi-Cooker:
Combine the espresso powder and flour in a small bowl. Coat the beef roast.
Turn the Ninja to the "Stovetop High" setting, add the olive oil, and sear the roast on all sides; set aside. Add the onions and 2-oz of the vinegar glaze to the Ninja. Cook until lightly browned and then stir in the garlic.
Return the roast to the insert and add the carrots, potatoes, beef broth, and 2 Tbsp of tomato paste. Set Ninja to slow-cook for 8 hours.
Remove the beef roast and stir in the remaining balsamic glaze and tomato paste. (If you like a thicker broth, combine the cornstarch and 1/4 cup cold water. Stir the slurry into the broth. Serve.)
To prepare in a slow-cooker:
Combine the Espresso powder and flour in a small bowl. Coat the beef roast.
In a large sauté pan, add the olive oil and sear the roast on all sides; set aside. Add the onions and 2-oz of the vinegar glaze. Cook until lightly browned and then stir in the garlic.
Place the pot roast in a slow cooker and add the carrots, potatoes, beef broth, and 2 Tbsp of tomato paste. Cook on low for 8 hours.
Remove the beef roast and stir in the remaining balsamic glaze and tomato paste. (If you like a thicker broth, combine the cornstarch and 1/4 cup cold water. Stir the slurry into the broth. Serve.)