Craving a pot roast that’s both incredibly tender and bursting with a unique, tangy flavor? Look no further. This Seasoned Apple Cider Vinegar Beef harnesses the magic of the Instant Pot to transform a humble chuck roast into a fall-apart masterpiece in a fraction of the time. The zesty apple cider vinegar cuts through the richness of the beef, while a blend of savory herbs creates a sauce so good you’ll want to drink it. It’s the perfect, comforting, set-it-and-forget-it meal that tastes like you’ve been simmering it all day long.
Ingredients
• 3 lbs (1.4 kg) chuck roast
• 1 cup (240 ml) beef broth
• ¼ cup (60 ml) apple cider vinegar
• 6 cloves garlic, peeled
• 1 tsp salt
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 tsp dried marjoram
• ½ tsp ground ginger
Instructions
1. Directions
2. Pat the chuck roast dry with paper towels. Using a small paring knife, make 6 deep slits into the roast and press a whole, peeled garlic clove into each slit.2. In a small bowl, combine the salt, basil, oregano, onion powder, marjoram, and ground ginger. Generously rub this spice mixture over the entire surface of the chuck roast.3. Place the seasoned roast into the inner pot of your Instant Pot.4. Pour the beef broth and apple cider vinegar into the pot around the meat.5. Secure the lid, set the steam release valve to the ‘Sealing’ position, and select the ‘Pressure Cook’ or ‘Manual’ setting. Cook on HIGH pressure for 90 minutes.6. Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes before carefully moving the valve to ‘Venting’ to release any remaining steam.7. Remove the roast, let it rest for a few minutes, then slice or shred. Serve immediately, drizzled with the pan juices.
Nutritional Information
• Nutrition Per Serving
• Calories: 408
• Total Fats: 26g
• Net Carbs: 2g
• Protein: 40g
• Fiber: 0g
Pro Tips
• Don’t skip the natural release. This crucial step allows the meat to rest and reabsorb moisture, ensuring it’s juicy and tender rather than tough.
• For a richer gravy, remove the cooked roast and turn the Instant Pot to the ‘Sauté’ function. Whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, simmering until the sauce thickens.
• For an even deeper flavor, sear the roast on all sides using the ‘Sauté’ function with a tablespoon of oil before adding the liquids and pressure cooking.
• Add hearty vegetables like quartered onions, carrots, and potatoes to the pot before pressure cooking to make it a complete one-pot meal.
FAQ
Q: What cut of beef is best for this apple cider vinegar pot roast
A: This recipe specifically calls for a 3 lb chuck roast. This cut is ideal for pressure cooking as its connective tissues break down, resulting in an incredibly tender, fall-apart texture.
Q: Can I add vegetables to this Instant Pot pot roast
A: Absolutely. To make this a complete one-pot meal, you can add hearty vegetables like quartered onions, carrots, and potatoes to the Instant Pot before you begin pressure cooking.
Q: How do I make a thicker gravy for this roast
A: For a richer gravy, remove the cooked roast from the pot. Turn the Instant Pot to the ‘Sauté’ function, whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, and simmer the pan juices until the sauce thickens to your liking.
Q: Is this apple cider vinegar pot roast keto-friendly
A: Yes, this recipe is very keto-friendly. According to the nutritional information, a single serving contains only 2g of net carbs, making it an excellent high-protein, low-carb meal option.
