Recipes

Butter Balsamic Pot Roast

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A rich and aromatic beef roast infused with the flavors of balsamic and butter, complemented by tender carrots and potatoes. This delightful keto-friendly meal can be prepared using an Instant Pot, slow cooker, or stovetop.

INGREDIENTS

  • 3 pounds beef chuck roast
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil (for added richness)
  • 1 teaspoon Himalayan pink salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon rosemary, dried
  • 1 tablespoon butter
  • 1 teaspoon thyme, dried
  • ⅓ cup balsamic vinegar
  • 1 cup beef broth or beef stock
  • 2 bay leaves (for added aroma)
  • 4-5 medium carrots, peeled and cut into 2-inch pieces
  • 8-10 small potatoes, washed and halved

INSTRUCTIONS

  1. Activate the sauté function on your pressure cooker and adjust to high heat.
  2. Make small incisions in the roast and rub the minced garlic all over it.
  3. Combine the salt, pepper, rosemary, and thyme in a bowl. Rub this mixture all over the roast.
  4. Once the pot is hot, add both the olive and coconut oils. Place the roast in and sear each side for about 5 minutes.
  5. Remove the roast and add butter, balsamic vinegar, and broth. Deglaze the pot by scraping up the browned bits and mixing with the liquid.
  6. Add the bay leaves, carrots, and potatoes to the pot. Place the roast back on top.
  7. Secure the lid, set the pressure valve to sealing, and cook for 70 minutes at high pressure.
  8. Once done, either perform a quick release by turning the pressure knob to vent or let it naturally depressurize.
  9. Remove the lid, discard the bay leaves, and serve the roast with the tender carrots and potatoes.

NOTE: For stovetop preparation, follow the same instructions but after covering to cook, it will take longer. Cook until the roast and vegetables are tender, approximately 1 hour and 45 minutes to 2 hours. For the slow cooker, brown the meat in a skillet first, then transfer to the slow cooker along with the carrots and potatoes. Deglaze the skillet with balsamic vinegar, butter, and broth, then pour over the roast. Cook on low for 7-9 hours.

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