Need a break from the kitchen after Thanksgiving, but still want to eat delicious dinners all week?
This instant pot balsamic stewed meat requires about 15 minutes of hands-on work and you’ll have perfectly tender meat that fall apart with your fork within an hour. Strong flavors of balsamic & rosemary pair perfectly with the red meat.
No instant pot? See my original recipe I adapted this from. While it takes a lot longer, it’s still a one pot meal.
Instant Pot Balsamic Caramelized Chuck Roast
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4 pounds chuck roast, cut into chunks
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2 teaspoon sea salt, divided
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1 tablespoon olive oil
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1/2 cup balsamic vinegar
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1 cup beef stock (low sodium)
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1 teaspoon Italian seasoning
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2 teaspoon dried rosemary
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1 1/2 tablespoons coconut sugar (or brown sugar)
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1 tablespoon Worcestershire sauce
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1 tablespoon soy sauce
Generously salt meat with one teaspoon of sea salt and let sit for 10 minutes. You can do this in the instant pot or in a bowl (I’ve done both- while it’s slightly better in a bowl, I love the simplicity of ONLY using the instant pot).
Add in oil, mix, and turn instant pot on saute mode. Saute until outside of meat is brown. Add in remaining ingredients. Cook at high pressure for 35 minutes and let pressure release naturally. Serve immediately. If storing, reserve a bit of the cooking liquid to keep the meat moist.