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Instant Pot Pot Roast with Balsamic and Rosemary
Ingredients
  • INGREDIENTS
  • One (2 ½ to 3-pound) boneless beef chuck pot roast
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 jumbo (12-ounce) onion, sliced
  • 4 cloves garlic, chopped
  • 2 (4-inch) sprigs fresh rosemary
  • ¾ cup beef broth or vegetable broth
  • ¼ cup aged balsamic vinegar
  • 1 ½ pounds new potatoes (halved if over 1 ½ inches in diameter, quartered if even larger)
  • 1 pound baby carrots (or regular carrots, peeled and cut into ½-inch rounds)
  • 1 tablespoon chopped fresh parsley, for serving (optional)
  • subheading: Special equipment:
  • 6-quart electric pressure cooker, such as the Instant Pot
  • Fat separator
  • METHOD HIDE PHOTOS
Steps
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