Balsamic Pot Roast (Instant Pot)

Pot Roast

Ingredients

• 3 lb chuck roast beef (not frozen)
• Salt & pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, finely chopped
• 1 tablespoon Montreal Steak Spice
• 2 bay leaves
• 2 1/2 cups low-sodium beef broth
• 1 tablespoon soy sauce or tamari
• 2 tablespoons balsamic vinegar
• 2 tablespoons red or white wine
• 8 oz mushrooms, quartered
• 2 carrots, chopped
• 1–2 lb golden baby potatoes

Directions

• Pat dry chuck roast with paper towels and season both sides with salt and pepper.
• Set Instant Pot to sauté mode and preheat olive oil.
• Add chuck roast and brown on both sides, about 8 minutes per side.
• Remove roast to a plate.
• Add sliced onion and sauté until softened, about 5 minutes.
• Add garlic, Montreal Steak Spice, and bay leaves; sauté for 1 minute.
• Add beef broth, soy sauce, wine, and balsamic vinegar. Taste and adjust seasoning if needed.
• Return roast to the Instant Pot.
• Cover with lid and cook on Meat/Stew mode (High Pressure) for 45 minutes.
• Allow natural pressure release for 25 minutes.
• Remove roast, slice, and cover loosely with foil.
• Add mushrooms, carrots, and baby potatoes to the pot.
• Cook on High Pressure for 5 minutes, then quick release.
• Transfer vegetables to a serving platter and top with sliced beef.

Notes

• Adding balsamic vinegar both during cooking and in the gravy enhances depth of flavor.
• Chuck roast works best for tender, shreddable results.

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Gravy

Ingredients

• 5 tablespoons cornstarch
• 5 tablespoons cold water
• 2 tablespoons balsamic vinegar (or fig balsamic)

Directions

• Turn Instant Pot to sauté mode.
• Mix cornstarch and cold water until smooth.
• Stir in balsamic vinegar.
• Pour mixture into the Instant Pot with remaining broth.
• Bring to a boil and cook for 1 minute until thickened.
• Pour gravy over beef and vegetables before serving.

Notes

• Garnish with finely chopped parsley if desired.
• Serve hot and enjoy!