Ingredients
The following ingredients have 6 Servings
- 3 pounds beef chuck roast
- 3 cloves garlic, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon rosemary, dried
- 1 tablespoon butter
- 1/2 teaspoon thyme, dried
- 1/4 cup balsamic vinegar
- 1 cup beef broth or beef stock
Instruction
- Prepare the pressure cooker by pressing the saute button and then adjust to high heat so that you can sear the meat when it's ready.
- Cut little slits in the roast and stuff the garlic slices in all over the roast.
- Mix the salt, pepper, rosemary and thyme in a small bowl and then rub all over the roast.
- When hot, add the oil and the roast. Brown on both sides about 5 minutes each.
- Take out the roast and add the butter, balsamic vinegar and broth. Deglaze the pot by scraping up the browned bits and mixing with the liquid.
- Place the roast back in the pot, secure the lid, push the pressure valve to sealing and cook for 70 minutes at high pressure.
- When done, either do a quick release by turning the pressure know to vent or let it naturally depressurize.
- Take off the lid and serve.
- NOTE: You can make this on the stove. Follow the same instructions but when you cover to cook, it will take longer. Cook until the roast is tender. It will take approximately 1 hour and 21 minutes for it to reach the internal temperature of 145°F (medium).
- To make in the slow cooker, follow the same instructions but brown the meat in the skillet and place in the slow cooker. Then deglaze the skillet with the balsamic vinegar, butter and broth. Pour over the roast and cook on low for 6-8 hours.
