This Balsamic Pot Roast is so incredibly flavorful and will absolutely become a staple in my house. My son said it was the “best ever!” I served this over Cheesy Cauliflower Puree and it paired perfectly but you can definitely serve it over mashed potatoes or just eat it as is!
Nutrition: 303 calories, 17g fat, 3g net carbs, 30g protein
Prep time: 4-8 hours
2 lbs boneless chuck roast, can cut into large chunks to fit into crockpot
1 tbsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 tbsp olive or avocado oil
1/4 cup balsamic vinegar
2 cups water
1/2 medium onion, chopped
1/4 tsp xanthan gum (can use arrowroot or corn starch if not keto)
fresh parsley for garnish
Season all side of the chuck roast with salt, pepper and garlic powder. Heat 1/2 tbsp oil in a large pan or in your instant pot. Sear your roast on all side for 3 minutes.
If you seared the meat in your instant pot, remove and deglaze the pan with your balsamic vinegar, being sure to scrape the bottom to get all of the cooked bits off. Let boil for one minute, add the water and onion and then add your meat back to the pot. If you seared your meat in a pan, just add the balsamic vinegar, water and onion to the slow cooker and place the meat in.
Cook on high for 4 hours or on low for 6.
15 minutes before eating, remove the meat and stir in 1/4 tsp xanthan gum, stirring well. Turn the crockpot on high and return the meat to the slow cooker for 15 minutes.
Serve over this Cheesy Cauliflower Mash, regular mashed potatoes or just plain. Don’t forget to serve with the delicious sauce drizzled over top!