Balsamic Pot Roast – LCIP
Cauliflower mash
  • Low Carb Instant Pot
  • beef, freezable, instant pot, low carb
Balsamic Pot Roast – LCIP
Cauliflower mash
  • Low Carb Instant Pot
  • beef, freezable, instant pot, low carb
Servings:

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
  1. 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.
  2. Mix last 5 ingredients in a small bowl with lid.
To Cook
  1. Add roast to Instant Pot along with beef broth. Cook on manual High for 50 minutes. Allow natural release.
  2. 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.
  3. Steam cauliflower according to package directions. Add in heavy cream mixture and cheese and mix well.

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
  1. 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.
  2. Mix last 5 ingredients in a small bowl with lid.
To Cook
  1. Add roast to Instant Pot along with beef broth. Cook on manual High for 50 minutes. Allow natural release.
  2. 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.
  3. Steam cauliflower according to package directions. Add in heavy cream mixture and cheese and mix well.
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