A fabulously easy pressure cooker pot roast with a rich delicious sauce.
Season the chuck roast on both sides with salt and pepper.
Brown the beef with a little oil either in a cast iron skillet, or in the inner pot of your Instant Pot by turning on the saute function and adjusting it to the medium heat option. Don't wait for the display to say 'hot', add oil right away and brown the meat on both sides then take it out.
Carefully deglaze the pot or skillet with the beef broth, then add the balsamic vinegar and place the onion pieces, crushed garlic cloves, bay leaf into the liquid inside the pressure cooker then place the browned pot roast on top.
Lock the pressure cooker lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 47 - 50 minutes at High Pressure.
My chuck roasts are usually about 1.5 - 2 inches thick and a 47 minute cook time works well for that thickness, if yours is thicker than that you may need to increase the cook time by up to ten minutes or more.
After 12 minutes you can carefully and slowly release the rest of the pressure. Check if the meat is done to your liking, if not, put the lid back on and cook for 5-10 more minutes under pressure.
You can cover the meat in foil and reduce the gravy juices by half to get a richer sauce. (As we are cooking this to be a low carb meal I did not add any starches to thicken the gravy)
serve the meat hot with the pan juices and a little sprinkling of chopped fresh parsley.
Nutrition - the calculation includes the onion and the garlic cloves from the recipe which will increase the carb count a bit. However, I would suggest that the carb contribution from both of these is actually negligible as we are merely using them to flavor the sauce from the meat and they can be scooped out and not eaten after cooking, but there's not an accurate way for me to guess or calculate what that would be, but it is likely to be less than is written in the label!
Gluten Free Bouillon - I like the Kitchen Accomplice broth concentrate, it's gluten free, not too expensive, and relatively easy to find in grocery stores where I live.
Gravy - This recipe is made to be both gluten free and low carb and keto friendly, therefore I did not thicken the gravy with starches. However, if you are not counting carbs or if like me you want to thicken some of the gravy for other family members, simply use about 1tbsp of corn or potato starch mixed with a little cold water and thicken the pan juices after the meat has cooked.
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