Slow Cooked or Instant Pot Balsamic Pot Roast

By rossboys

This recipe is for 10 servings. Will have to adjust for my family.

Ingredients

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

Details

Servings 10
Preparation time 10mins
Adapted from cafedelites.com

Preparation

Step 1

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 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.

Add the onions, garlic, potatoes, carrots, celery, vinegar, mustard, brown sugar, thyme, stock powder (or bullion) and salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).

Cook on high setting for 4-5 hours, or low for 6-8 hours, OR until meat is tender and falling apart, and the vegetables are soft.

Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, until reaching your desired flavour. (We didn't need to add anything to ours. It was perfect.)

Slice beef. Garnish with parsley, drizzle over the gravy and sprinkle with black cracked pepper to serve! ENJOY!

INSTANT 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, vinegar, mustard, brown sugar, thyme, stock powder (or bullion) and salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).

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.