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- #21
Mike CHS
Herd Master
Balsamic Beef Pot Roast
This pot roast recipe can be made on the stove, in the slow cooker, or even in your Instant Pot. We have used beef but use it more for a lamb or mutton roast which also tastes great. The gravy it makes would probably be awesome over mashed potatoes but that takes the carbs out of the ball park. Besides, the cauliflower is better tasting.
Ingredients
This pot roast recipe can be made on the stove, in the slow cooker, or even in your Instant Pot. We have used beef but use it more for a lamb or mutton roast which also tastes great. The gravy it makes would probably be awesome over mashed potatoes but that takes the carbs out of the ball park. Besides, the cauliflower is better tasting.
Ingredients
- One boneless chuck roast, approximately 3 lbs.
- 1 Tbsp kosher salt
- 1 tsp black ground pepper
- 1 tsp garlic powder or crushed garlic
- 1/4 cup of balsamic vinegar
- 2 cups water (one cup of water if using an Instant Pot)
- 1 beef boulion cube crushed and add to water
- 1 large onion, chopped
- 1/4 tsp xanthan gum or add corn starch to a bit of water instead.
- Fresh parsley, chopped to garnish
- Season the Chuck roast with salt, pepper, and garlic powder on both sides.
- In a large heavy bottomed pan sear both sides of the roast until browned. Deglaze the pan with the balsamic vinegar and cook for one minute.
- Add the water (and boullion and onion to the pan. Bring to a boil.
- Cover and simmer on low for 3 to 4 hours.
- Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any large pieces of fat or other refuse.
- Whisk the corn starch in a small bit of water and add to the broth and then add the meat back to the pan.
- Serve over Cheesy Cauliflower Puree (recipe below), garnished with lots of fresh chopped parsley.
- Cut your chuck roast in half so you have two pieces. Season the roast with the salt, pepper, and garlic powder on all sides. Using the saute feature on the instant pot, brown the roast pieces on both sides.
- Add 1/4 cup of balsamic vinegar, 1 cup water, and 1/2 cup onion to the meat. Cover and seal, then using the manual button set the timer for 40 minutes. When the timer runs out, release the pressure by moving the lever to the “venting” setting. Once all the pressure is released, uncover the pot.
- Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any lare pieces of fat or other refuse.
- Use the saute function to bring the remaining liquid to a boil in the pot, and simmer for 10 minutes to reduce.
- Whisk the corn starch in a bit of water and add to the liquid in the pot, then add the meat back to the pan and stir gently.
- Turn off the heat and serve hot over cauliflower puree, garnished with lots of fresh chopped parsley.
- Serving Size: 3/4 cup meat with sauce
- Calories: 393
- Fat: 28g
- Carbohydrates: 3g net
- Protein: 30g
- Yield: 2 cups
- 1 head of cauliflower
- 2 Tbsp heavy cream
- 1 Tbsp butter
- 2 ounces of sharp cheese (we use cheddar or havarti normally)
- salt and pepper to taste
- Clean and trim the cauliflower, breaking it into medium sized pieces.
- Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter.
- Microwave, uncovered, on high for six minutes. Or cook in a steamer for 20 minutes.
- Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.
- Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth. (Mike's note: We just used a manual potato masher and it was excellent although not as smooth as the blender makes it.)
- Season with salt and pepper to taste. You can adjust the cream and butter to your preference.
- Serving Size: 1/2 cup
- Calories: 148
- Fat: 11g
- Carbohydrates: 4g
- Protein: 6g