Try this Easy Balsamic Beef Pot Roast recipe, or contribute your own.
- Carbohydrate 102.052422585552 g
- Cholesterol 292.320000247113 mg
- Fat 76.2272350644198 g
- Fiber 0.208424997329712 g
- Protein 68.8198875580289 g
- Saturated Fat 46.2833700391205 g
- Serving Size 1 1 oz serving (1130g)
- Sodium 1980.57020274728 mg
- Sugar 101.843997588222 g
- Trans Fat 3.92346500331473 g
- Calories 1354 calories
Step-by-step
- 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 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 xanthan gum into the broth and add the meat back to the pan.
- Serve over "Better Than Potatoes" Cheesy Cauliflower Purée, 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 ¼ cup of balsamic vinegar, 1 cup water, and ½ cup onion to the meat. Cover and seal, then using the manual button set the timer for 35 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 large 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 in the xanthan gum, 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.
Searing and Deglazing Mechanics
Deep crust development requires a heavy-bottomed pan capable of retaining heat, such as cast iron or enameled steel. Moisture on the meat surface prevents browning, so pat the chuck roast completely dry with paper towels prior to applying the kosher salt and black pepper. Pouring balsamic vinegar directly onto the hot metal immediately releases the browned fond stuck to the bottom, dissolving those caramelized proteins into the braising liquid. Acid from the vinegar breaks down tough connective tissue over long cooking periods, though high heat applied too early will burn residual sugars. Keeping the temperature moderate during the deglazing phase prevents acrid flavors from overtaking the meat.Pressure Versus Simmering Times
Stovetop simmering demands three to four hours at a low bubble to achieve fork-tender strands. High pressure in an electric cooker condenses that window to thirty-five minutes followed by a natural or quick release, though collagen conversion relies strictly on sustained heat. Cutting a three-pound roast into two equal pieces accelerates heat penetration during pressure cooking, equalizing internal temperatures faster than cooking the cut whole. Testing the meat with a fork reveals doneness when the fibers pull apart with zero resistance. Leaving large fat pockets intact ruins the texture, making manual defatting mandatory before returning the chunks to the sauce.Thickening with Xanthan Gum
Cornstarch or flour typically requires a slurry, but xanthan gum disperses directly into hot liquids without clumping when whisked vigorously. Sprinkling a quarter teaspoon directly into simmering broth yields glossy results instantly due to its high molecular weight. Excessive amounts create a slimy mouthfeel rather than a silky reduction, so measure the powder precisely. Cauliflower puree acts as a starch-free base underneath the protein, absorbing excess pan liquids without altering the primary flavor profile.
