The idea for this roast came from a vinaigrette dressing I made a few years back. I had just a couple of pepperoncini peppers leftover in the jar after making my Italian Antipasto Pasta Salad. And I was wondering what on earth I was going to do with them.
Since I was making a giant salad with grilled chicken for dinner, I decided to make my 2-Ingredient Balsamic Vinaigrette. Then I jazzed it up a bit with some Italian seasoning and the leftover pepperoncini peppers.
And that was it, it was such a good combo, I started doing more and more things with those 2 ingredients. To the point where I decided to add them to the balsamic roast I would make a few times every winter.
Which, of course, brings us to today’s recipe. I have to say that adding balsamic to your regular ole’ pot roast is good. But adding pepperoncini takes it right over the top, in my opinion!
This recipe comes together quickly, so it’s best to have your ingredients prepped ahead. You can make this in the oven or slow cooker, the way you would if you don’t have an Instant Pot .
After searing the roast on both sides, remove it from the pot. Then add the remaining ingredients, except the pepperoncini. Once you’ve stirred the sauce, carefully place the pot roast back on top of the peppers.
Then the Instant Pot goes to work breaking down the pot roast into tender perfection.
Once the roast is done, you can make gravy if desired, and serve it with the works!
Really, this can be as involved as you’d like, from a side dish or 2 to the full-scale ‘Sunday dinner’ approach. I went all out this time and made gravy, mashed potatoes, roasted carrots, and roasted Brussels sprouts. But feel free to keep it as simple as you’d like!
INGREDIENTS1x2x3x
- 2 tbsp avocado oil - or olive oil
- 3 pound chuck roast
- 2 cups low-sodium beef broth - or chicken broth
- 2 tbsp Dijon mustard
- 1/3 cup balsamic vinegar
- 2 tbsp minced fresh rosemary
- 2 cloves garlic - minced
- 1 tsp sea salt - amount will vary depending on the broth used
- 1/2 tsp black pepper
- 2 tsp Italian seasoning
- 2 tsp onion powder - or granules
- 8 pepperoncini peppers - stems and seeds removed
Optional Gravy:
- 1-2 tbsp cornstarch starch mixed with 3 Tablespoons of water - or tapioca starch
To Serve:
- Mashed potatoes - or The Best Rosemary Potatoes
- Roasted carrots and Brussels sprouts - or any veggie of choice
INSTRUCTIONS
- Turn the Instant Pot to the sauté function, and when it’s hot, add the avocado oil . Carefully lower the roast into the pot and sear on both sides, 4-5 minutes per side.
- While the roast is browning, mix together the chicken/beef broth, Dijon mustard, balsamic vinegar, rosemary, and garlic. In a separate small bowl, mix together the sea salt, pepper, Italian seasoning, and onion powder/granules.
- When the roast is browned, remove it from the pot. Add the seasonings to the pot, followed by the balsamic mixture. Stir until the seasonings are combined into the liquid, and scrape up all the browned bits from the bottom.
- Then add the roast back to the pot, being careful not to splash the liquid as you place it back into the Instant Pot . Top with the pepperoncini and turn off the sauté function.
- Place the lid on the Instant Pot and set the valve to sealing. Then select to pressure cook for 60 minutes. When the cooking time is done, use the quick-release function. The Instant Pot will take around 20 minutes to release pressure.
- When the Instant Pot is safe to open, carefully remove the roast along with the peppers. You may need a couple of utensils for this because the roast is fall-apart tender. Then skim off some of the surface fat if desired before making the gravy.
- To make the gravy, turn the Instant Pot back to sauté after removing the roast and bring the mixture to a simmer. Then whisk in some of the cornstarch mixture, adding it little by little until your desired texture is reached.
- Serve the gravy with the roast, along with your choice of sides.
NOTES
nutrition facts
Instant Pot Balsamic Pot Roast
Ingredients
- 2 tbsp avocado oil or olive oil
- 3 pound chuck roast
- 2 cups low-sodium beef broth or chicken broth
- 2 tbsp Dijon mustard
- 1/3 cup balsamic vinegar
- 2 tbsp minced fresh rosemary
- 2 cloves garlic minced
- 1 tsp sea salt amount will vary depending on the broth used
- 1/2 tsp black pepper
- 2 tsp Italian seasoning
- 2 tsp onion powder or granules
- 8 pepperoncini peppers stems and seeds removed
Optional Gravy:
- 1-2 tbsp cornstarch starch mixed with 3 Tablespoons of water or tapioca starch
To Serve:
- Mashed potatoes or The Best Rosemary Potatoes
- Roasted carrots and Brussels sprouts or any veggie of choice
Instructions
- Turn the Instant Pot to the sauté function, and when it’s hot, add the avocado oil. Carefully lower the roast into the pot and sear on both sides, 4-5 minutes per side.
- While the roast is browning, mix together the chicken/beef broth, Dijon mustard, balsamic vinegar, rosemary, and garlic. In a separate small bowl, mix together the sea salt, pepper, Italian seasoning, and onion powder/granules.
- When the roast is browned, remove it from the pot. Add the seasonings to the pot, followed by the balsamic mixture. Stir until the seasonings are combined into the liquid, and scrape up all the browned bits from the bottom.
- Then add the roast back to the pot, being careful not to splash the liquid as you place it back into the Instant Pot. Top with the pepperoncini and turn off the sauté function.
- Place the lid on the Instant Pot and set the valve to sealing. Then select to pressure cook for 60 minutes. When the cooking time is done, use the quick-release function. The Instant Pot will take around 20 minutes to release pressure.
- When the Instant Pot is safe to open, carefully remove the roast along with the peppers. You may need a couple of utensils for this because the roast is fall-apart tender. Then skim off some of the surface fat if desired before making the gravy.
- To make the gravy, turn the Instant Pot back to sauté after removing the roast and bring the mixture to a simmer. Then whisk in some of the cornstarch mixture, adding it little by little until your desired texture is reached.
- Serve the gravy with the roast, along with your choice of sides.
Notes
Nutrition
The recipe Instant Pot Balsamic Pot Roast appeared first on Get Inspired Everyday! on February 25, 2019
https://getinspiredeveryday.com/food/instant-pot-balsamic-pepperoncini-pot-roast/
