Balsamic Pot Roast

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 3 T extra-virgin olive oil
• 2 lbs chuck roast, boneless, trimmed
• 2 onions, quartered
• 5 cloves garlic, minced
• 3 carrots, peeled, large dice
• 3 Yukon Gold potatoes, peeled, large dice
• 5 sprigs of thyme
• 1 bay leaf
• 2 c chicken stock
• 1 c dry red wine
• ¼ c balsamic vinegar
• 3 T brown sugar
• 2 T fresh parsley, chopped
• Extra-virgin olive oil
• Sea salt
• Black pepper, fresh ground

Directions

1. Pat roast dry with paper towel. Season well with sea salt and fresh ground black pepper; set aside.
2. Set pressure cooker to "sear" and add oil. Adjust time to 10 minutes and press start/stop. When hot, add roast and sear on all sides.
3. Add remaining ingredients to pressure cooker and set to "meat/stew". Adjust time to 1 hr. Press start/stop.
4. When done, quick release and make sure all pressure is released before opening lid.
5. Carefully open lid, adjust seasoning, if needed. Serve in serving bowls with toasted bread.