Easy Balsamic Beef Pot Roast – Low Carb & Gluten Free

Easy Balsamic Beef Pot Roast – Low Carb & Gluten Free might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 174 calories, 18g of protein, and 10g of fat per serving. This recipe serves 10 and costs $1.11 per serving. This recipe from I Breathe Im Hungry requires ground pepper, chuck roast, xanthan gum, and garlic powder. 384 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is pretty good. Easy Balsamic Beef Pot Roast - Low Carb & Gluten Free, Easy Balsamic Beef Pot Roast – Low Carb & Gluten Free, and Easy Balsamic Beef Pot Roast – Low Carb & Gluten Free are very similar to this recipe.

Servings: 10

 

Ingredients:

1/4 cup of balsamic vinegar

1 boneless chuck roast, approximately 3 lbs.

Fresh parsley, chopped to garnish

1 tsp garlic powder

1 tsp black ground pepper

1 Tbsp kosher salt

1/2 cup onion, chopped

2 cups water

1/4 tsp xanthan gum

Equipment:

frying pan

bowl

whisk

instant pot

kitchen timer

pot

Cooking instruction summary:

Season the Chuck roast with salt, pepper, and garlic powder on both sides.In a large heavy bottomed pan sear both sides of the roast until browned. Deglaze the pan with the balsamic vinegar and cook for one minute.Add the water and onion to the pan. Bring to a boil.Cover and simmer on low for 3 to 4 hours.Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any large pieces of fat or other refuse.Whisk the xanthan gum into the broth and add the meat back to the pan.Serve over Better Than Potatoes Cheesy Cauliflower Pure, garnished with lots of fresh chopped parsley.Cut your chuck roast in half so you have two pieces. Season the roast with the salt, pepper, and garlic powder on all sides. Using the saute feature on the instant pot, brown the roast pieces on both sides.Add 1/4 cup of balsamic vinegar, 1 cup water, and 1/2 cup onion to the meat. Cover and seal, then using the manual button set the timer for 35 minutes. When the timer runs out, release the pressure by moving the lever to the venting setting. Once all the pressure is released, uncover the pot.Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any large pieces of fat or other refuse.Use the saute function to bring the remaining liquid to a boil in the pot, and simmer for 10 minutes to reduce.Whisk in the xanthan gum, then add the meat back to the pan and stir gently.Turn off the heat and serve hot over cauliflower puree, garnished with lots of fresh chopped parsley.

 

Step by step:


1. Season the Chuck roast with salt, pepper, and garlic powder on both sides.In a large heavy bottomed pan sear both sides of the roast until browned. Deglaze the pan with the balsamic vinegar and cook for one minute.

2. Add the water and onion to the pan. Bring to a boil.Cover and simmer on low for 3 to 4 hours.Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any large pieces of fat or other refuse.

3. Whisk the xanthan gum into the broth and add the meat back to the pan.

4. Serve over Better Than Potatoes Cheesy Cauliflower Pure, garnished with lots of fresh chopped parsley.

5. Cut your chuck roast in half so you have two pieces. Season the roast with the salt, pepper, and garlic powder on all sides. Using the saute feature on the instant pot, brown the roast pieces on both sides.

6. Add 1/4 cup of balsamic vinegar, 1 cup water, and 1/2 cup onion to the meat. Cover and seal, then using the manual button set the timer for 35 minutes. When the timer runs out, release the pressure by moving the lever to the venting setting. Once all the pressure is released, uncover the pot.Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any large pieces of fat or other refuse.Use the saute function to bring the remaining liquid to a boil in the pot, and simmer for 10 minutes to reduce.

7. Whisk in the xanthan gum, then add the meat back to the pan and stir gently.Turn off the heat and serve hot over cauliflower puree, garnished with lots of fresh chopped parsley.


Nutrition Information:

Quickview
174k Calories
17g Protein
10g Total Fat
2g Carbs
8% Health Score
Limit These
Calories
174k
9%

Fat
10g
16%

  Saturated Fat
4g
28%

Carbohydrates
2g
1%

  Sugar
1g
1%

Cholesterol
62mg
21%

Sodium
779mg
34%

Get Enough Of These
Protein
17g
35%

Vitamin K
67µg
64%

Zinc
6mg
46%

Vitamin B12
2µg
41%

Selenium
18µg
27%

Vitamin B3
3mg
20%

Vitamin B6
0.36mg
18%

Phosphorus
177mg
18%

Iron
2mg
12%

Potassium
346mg
10%

Vitamin B2
0.14mg
8%

Vitamin C
5mg
7%

Vitamin A
349IU
7%

Vitamin B5
0.58mg
6%

Magnesium
21mg
5%

Vitamin B1
0.07mg
5%

Copper
0.08mg
4%

Manganese
0.06mg
3%

Calcium
27mg
3%

Folate
10µg
3%

Fiber
0.4g
2%

Vitamin E
0.21mg
1%

covered percent of daily need
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