Ingredients
Prep
- 3 lb pot roast any kind
- salt and pepper to taste
- 1/2 C frozen chopped onion
- 1 T minced garlic
- 1/4 C balsamic vinegar
- 2 T Dijon mustard
- 2 t Italian seasoning
- 1 T dried parsley flakes
- 1/3 C heavy cream
- 3 T butter
- 1/2 t onion powder
- 1/2 t garlic powder
- salt and pepper to taste
On Cooking Day
- 1 C beef broth
- 1/4 t xanthan gum
- 20 oz frozen cauliflower
- 1/2 C shredded mozzarella cheese
Instructions
To Assemble
- Cut chuck roast in half and season with the salt and pepper. Add to large zipper bag along with next 6 ingredients. Zip to seal.
- Mix last 5 ingredients in a small bowl with lid.
To Cook
- Add roast to Instant Pot along with beef broth. Cook on manual High for 50 minutes. Allow natural release.
- Remove roast and shred with two forks. Turn IP to saute, bring sauce to a boil and whisk in xanthan gum. Stir well and return meat to IP. Mix gently to coat meat with sauce.
- Steam cauliflower according to package directions. Add in heavy cream mixture and cheese and mix well.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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