Slow Cooked Balsamic Pot Roast (Instant Pot Or Oven)

By stancec44

Sear your roast first! Many people add their beef into slow cook raw. While there’s no hard and fast rule about this, the flavour you get when searing your meat first is incredible and adds amazing flavour to your sauce. DO IT. Trust me.
Add the rest of your ingredients in with the seared roast, and COOK AWAY! Don’t be tempted to add too much stock or broth into your mixture! Remember, the meat will release enough of its own juices.
With this next step, there are options. You can either serve your roast with the juices in the pan OR make a gravy! I use a cornstarch (or corn flour) slurry to make mine, as it’s easier and fast.
3 sets of directions - Instant Pot followed by Slow Cooker filled by Oven

Ingredients

• 1 tablespoon olive oil
• 4 pounds (2 kg) chuck roast or blade roast, boneless and trimmed of excess fat
• 2 yellow onions chopped
• 8 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)
• 1 pound (500 grams) baby potatoes, white or Yukon gold, (you may need to halve them if they are too large)
• 4 large carrots, cut into 2-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 cup reduced-sodium beef broth
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 2 teaspoons dried thyme
• 1-2 teaspoons vegetable stock powder or bullion powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2-4 tablespoons cornstarch (optional)
• 2 tablespoons fresh chopped parsley, to serve

Details

Servings 10
Adapted from cafedelites.com

Preparation

Step 1

INTANT POT:
Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to 'Saute'. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).
Add the onions, garlic, potatoes, carrots, celery, broth, vinegar, mustard, brown sugar, thyme, stock powder (or bullion) and salt and pepper to taste. Mix the sauce as much as you can to cover all the ingredients. Place lid on Instant pot with steam valve closed.

Change Instant Pot setting to 'manual' mode for 80 minutes on 'high' pressure.
When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.

OPTIONAL: Strain liquid and skim any excess fat. Return liquid to the pressure cooker pot, select the 'Sauté' option, wait for liquid to start bubbling and add in a cornstarch slurry (mix 2 tablespoons of cornstarch with 3 tablespoons of water). Allow gravy to thicken, while mixing occasionally. For a thicker gravy, add another cornstarch slurry using the same measurements above until reaching desired consistency.

SLOW COOKER:
Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 4-5 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.

Add the onions, garlic, potatoes, carrots, celery, broth, vinegar, mustard, brown sugar, thyme, stock powder (or bullion) and salt and pepper to taste. Mix the sauce as much as you can to cover all the ingredients.
Cook on high setting for 4-5 hours, or low for 6 to 8 hours, OR until meat is tender and falling apart, and the vegetables are soft.

OPTIONAL: To make a gravy, strain the liquid into a smaller pot. Skim off the fat, if any, and discard. Cook the liquid over medium heat until thickened, (about 8-10 minutes. Alternatively, dissolve 2 tablespoons of cornstarch in 3 tablespoons of water, whisking well until completely dissolved, and add to the boiling liquid while stirring until thickened). For a thicker gravy, add another cornstarch slurry using the same measurements above until reaching desired consistency.

Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, until reaching your desired flavour. (We didn't ned to add anything to ours. It was perfect.)
Garnish with parsley and sprinkle with black cracked pepper to serve! ENJOY!

OVEN:
Preheat oven to 175°C | 350°F. Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).

Add the onions, garlic, potatoes, carrots, celery, broth, vinegar, mustard, brown sugar, thyme, stock powder (or bullion) and salt and pepper to taste. Mix the sauce as much as you can to cover all the ingredients.

Bring to a simmer, cover with lid and transfer to the oven. Roast for 3-4 hours, or until meat is starting to falling apart.

Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

OPTIONAL: To make a gravy, strain the liquid into a smaller pot. Skim off the fat, if any, and discard. Cook the liquid over medium heat until thickened, (about 8-10 minutes. Alternatively, dissolve 2 tablespoons of cornstarch in 3 tablespoons of water, whisking well until completely dissolved, and add to the boiling liquid while stirring until thickened). For a thicker gravy, add another cornstarch slurry using the same measurements above until reaching desired consistency.