- 4 lbs. Gound beef roast
- 4 chopped Rosemary leaves
- 8 tsp. minced Garlic
- 4 tbsp. Balsamic vinegar
- 4 tbsp. Olive oil
- 2 tsp. Coarse sea salt
- 1 tsp. Pepper
If you like a richer and more robust flavor, a fat separator can be used on the gravy after cooking beef. Pour the fat in a saucepan on medium heat and cook until it becomes thick. Dijon mustard and starchy vegetables can be added to the beef in the slow-cooker to make a complete dish.
Don’t forget to add salt before cooking to get rid of the beef’s moisture to accentuate the flavors. You can add salt 24 hours before cooking.
Place beef at room temperature between 15 and 40 minutes before cooking so that it cooks evenly.
Leftovers are not to be thrown; You can make delightful sandwiches with the leftover.
beef pot roast
by jenzfotoz @ flickr
Brush beef using oil.
Blend pepper, garlic, rosemary, and salt then massage over beef.
Turn on your instant pot then set on sauté mode.
Brown beef in the pot for about 10 minutes.
Drizzle the rest of the ingredients over beef.
Close the pot using a pressure-cooking lid and set slow cook mode, let it cook on low heat for 8 hours.
Let rest for 10 minutes then serve.