Pressure Cooker Balsamic Beef Roast

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar offers a similar acidity.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories.

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still flavorful.

Cut the 3-pound top round beef roast into three pieces to make it more tender.

Season all sides of the beef pieces with salt, pepper, and garlic powder.

Set the pressure cooker to the meat setting and add olive oil.

Brown each piece of beef in the pressure cooker one at a time.

Once all pieces are browned, add 2 cups of water and 1/2 cup of balsamic vinegar to the pressure cooker.

Add 1/2 diced medium onion to the mixture in the pressure cooker.

Set the pressure cooker to pressure cook for 45 minutes.

After 45 minutes, allow for a natural release for 10 minutes before manually releasing the rest of the pressure.

Remove the roast from the pressure cooker and let it rest.

Turn the pressure cooker back to the meat setting to bring the sauce to a boil.

Stir in a cornstarch slurry to thicken the sauce while it boils for a few minutes.

Mash the potatoes while the sauce thickens.

Once the sauce has thickened, serve the beef roast with mashed potatoes and steamed broccoli.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens