Instant Pot rosemary Balsamic Shredded Beef
Warm , cozy Instant Pot shredded Beef! It has the cozy richness you expect from the stick-to-your-ribs classic, made faster and easier in the pressure cooker.
I love it when I can prep large cuts of beef early in the day, then take pleasure in allowing the meat to cook low and slow for hours until it is so fall-apart tender, it slices with a spoon.
Time, however, is not always on my side.
This recipe for Instant Pot beef is my favorite version of a roast , but on warp speed.
The pressure cooker makes that all-day flavor attainable in a fraction of the time.
The veggies and beef pieces become perfectly tender and flavorful in a scrumptious, cozy-to-your-core broth.
All you need is :
- Beef Chuck roast
- Beef bone broth
- balsamic vinegar
- fresh herbs - rosemary, sage
- salt and pepper
- onion powder
- bay leaf
- fish sauce
- arrowroot starch for thickening
Description
So simple and delicious this beef is packed with flavor and so easy to make! I love to serve with mashed potatoes and roasted cabbage!
Ingredients
- 4 pounds boneless chuck roast
- 2-3 tablespoons avocado oil or ghee
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 1 teaspoon onion powder
- 1 bay leaf
- handful of fresh sage
- 2 tablespoons fresh rosemary
- 1/2 cup beef bone broth
- 1/2 cup balsamic vinegar
- 1 teaspoon fish sauce
- 1 tablespoon arrowroot starch (mix with 2 tbsp water if you want to thicken sauce)
Instructions
- Heat avocado oil in skillet over medium heat. Season beef with salt, pepper, onion, and sear in pan 4-5 minutes per side. Transfer the meat to instant pot and Pour in bone broth, balsamic and add herbs. Put on lid and slow cook 10-12 hours or on high for 50 minutes. Remove meat and bay leaf and stems from herbs. Sauté sauce and reduce to 1/2 add arrowroot slurry and cook until sauce thickens Finish with fish sauce and enjoy!
instant pot, beef recipes, easy healthy recipes, make ahead