Difference between revisions of "Simple Instant Pot Beef Roast"
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'''Ingredients'''<br> | '''Ingredients'''<br> | ||
| − | 1 | + | 1 2½ - 3lb boneless roast beef - chuck or round recommended<br> |
1 cup beef stock or broth<br> | 1 cup beef stock or broth<br> | ||
1/2 cup balsamic vinegar<br> | 1/2 cup balsamic vinegar<br> | ||
5-6 cloves of garlic, pressed, crushed or chopped<br> | 5-6 cloves of garlic, pressed, crushed or chopped<br> | ||
| + | 1 Tbsp Worchestershire sauce<br> | ||
| + | 1 Tbsp soy sauce<br> | ||
| + | 1 Tbsp honey<br> | ||
<br> | <br> | ||
'''Directions'''<br> | '''Directions'''<br> | ||
Latest revision as of 21:10, 3 February 2021
← main dishes
← meats
From the kitchen of: Alicia Wingren
Inspired by this recipe
Ingredients
1 2½ - 3lb boneless roast beef - chuck or round recommended
1 cup beef stock or broth
1/2 cup balsamic vinegar
5-6 cloves of garlic, pressed, crushed or chopped
1 Tbsp Worchestershire sauce
1 Tbsp soy sauce
1 Tbsp honey
Directions
Brown the meat on all sides in a preheated cast iron skilled or stainless steel frying pan in your favorite high temp oil. I recommend bacon grease. Once browned, remove from heat and salt and pepper well on all sides.
Put in bottom of instant pot, mix together in a separate bowl the beef stock, balsamic, and garlic.
Pour mixture into the instant pot over top of the beef.
Seal the lid on your Instant Pot and close the vent to retain pressure. Cook on high pressure for 30 minutes. Once 30 minutes has passed, allow the pressure cooker to release pressure naturally for 15 minutes (SET A TIMER), then use the quick release to release any additional pressure before removing the lid.
Remove roast from liquid, reserve liquid to serve over roast. Thicken liquid with starch of your choosing, if desired.
