Balsamic Rosemary Pot Roast-Instant Pot
When I say Pot Roast is what’s for Sunday dinner you either are going to jump for joy or internally cringe. You either love or hate pot roast. There is usually no in between. I used to fall into the latter category of truly hating pot roast. I always though it was dull, flavorless and had to be served with boiled potatoes (Lord—Don’t get me started on those!). Not to mention it was a couple hour affair to put it in the oven and cook. If I’m going to cook something for a few hours I want it to be amazing, phenomenal and oh so good! Pot roast just always fell a bit short of this. Now, I know there are people out there who are cursing me for this post right now but please keep reading!
Today, I hope to bridge the gap between the pot roast lovers and the haters by using an Instant Pot and balsamic vinegar. If you don’t have an Instant Pot, you can also use a stove top pressure cooker for this recipe or you could go traditional and cook it in the oven for a few hours. Either way, I promise this roast will be flavorful and easy!
I agonized over the title for this recipe. It could be called easy instant pot pot roast; 5 ingredient pot roast; 4 ingredient pot roast (most chefs don’t really count the olive oil) or super duper flavorful pot roast! I decided on Balsamic Rosemary Pot Roast because it was the most descriptive. But do you see then general idea of how easy this recipe will be? Let’s get on with it…(Do you know what my ingredient photo is missing…Garlic!! I almost forgot to even add the garlic when I made this! How could I?!?)!
You want to start by chopping up your springs of rosemary and garlic cloves. You can use dried rosemary here but the fresh really makes a better rub for the roast. Get it all chopped up and then add some olive oil to mix it all up. I mix it right on my cutting board and add a little salt while chopping it all up just to get a really good paste going on.
Take your beef roast and season it with salt and pepper and then rub your rosemary paste all over it. If your roast has the surrounding bands (like mine did) you can take it off or leave it on. I chose to take mine off but if you leave it on make sure you rub underneath it instead of just over the top.
On your Instant Pot, press the saute button and put in the roast. I only saute the one side that is going to be more submerged in the liquid just to trap in that rub but if you would like you can brown all sides of the roast. You also don’t need to add oil to the bottom of the pot because the roast should have a good amount on it already. Now allow me to stop you for a minute…do you smell that? The glorious smell of beef, rosemary and garlic! This is only going to get better as it cooks and you add the balsamic vinegar.
That’s the next step…add the balsamic vinegar and water to the instant pot. You want to try to pour this around the side of the instant pot and not directly on the roast so you can preserve that delicious rub. Put the lid on you Instant Pot, don’t forget to set your valve to sealing and set the time for 40 minutes on high. I used a 2.5 pound roast but if your roast is around 3 or 3.5 pounds I’d cook it for 50 minutes.
Now you have been reading this and you are saying but I don’t have an instant pot! You said at the beginning that I can cook this in my oven or in my, in my opinion, very scary stove top pressure cooker that my grandma used to use! I’m just kidding guys…but seriously those pressure cookers scare me. If you however have one and know how to use it…which I do not…follow my recipe and then cook it however long you would cook a roast of the size you are using. From what I understand, you must let it boil and come up to pressure (you will hear the rocking) before starting the cooking time. For the traditional oven method you need to break out your dutch oven, follow the recipe the same and then cook it in the oven on 325 F for 3-4 hours depending on the size (low and slow, y’all, low and slow). Now I have not made this dish in the oven or a tradition pressure cooker so I can only promise a tender delicious roast from an instant pot but please let me know if you use another method and how it turned out!
Back to the instant pot version! So you have all your delicious ingredients simmering away in balsamic bliss it’s time for you to relax, drink some coffee or some wine, and make some spectacular sides! I paired this dish with skin on mashed potatoes and my Garlic Lemon Green Beans.
Back to the roast. Once it has cooked its allotted time, you should let it come down in pressure naturally for at least 10 minutes before quick releasing the pressure. As with most meat let this rest at least 5 minutes as well before cutting into your beautiful delicious roast! Just look at that color! I took a few spoonfuls of that delicious liquid that was left in the pot and spooned it over my slices before serving. You can do this, serve it on the side, or boil it down to a syrup! Itwill be delicious no matter what you choose to do with it! I hope you guys enjoy this weeks Sunday dinner!
Want to do what I do? Want to create a money making blog? Join the Wealthy Affiliate community by Clicking Here
Balsamic Rosemary Pot Roast-Instant Pot
Prep Time: 10 mins
Cooks Time: 50 mins (with 2-2.5 Ibs roast)
2-3 pound Beef Roast
2-3 sprigs rosemary -or- 2 tbsp dried
3 garlic cloves
2 tbsp olive oil (or oil of your choosing) plus more for the bottom of the instant pot
Salt and pepper to taste
½ cup Balsamic Vinegar
½ cup water
Season your roast with salt and pepper. Take your rosemary and garlic and chop them up. To make the rub you want to add a little bit of oil at a time and add some salt. Chop everything up together and you can even take the side of your knife and give everything a good squish and then chop some more. Once you have a paste, rub it over your seasoned roast. Use the saute button to sear the bottom of the roast. Pour in the balsamic vinegar and water being careful to avoid rubbing off the paste. Pressure cook on high 40 minutes for a 2-2.5 pound roast 50 minutes for 3-3.5 pounds. Let the pressure come down naturally for at least 10 minutes before quick releasing the pressure. Take the roast out and let set 5 minutes before cutting. Spoon some of the leftover juice over the roast slices before serving.