My freezer is overflowing! If you follow me on Snapchat or Instagram, you saw for yourself. Seriously, stuff was falling out every single time I opened the door. Every. Single. Time. I decided to take everything out and re-organize in hopes that this would help. And it did – somewhat – but it’s still really, really full. I first told myself I couldn’t go to the grocery store at all until I had eaten down “my stash” to a reasonable amount. Then I decided I would have to buy a few fresh fruits and vegetables, but nothing for the freezer (and diet coke…you know, just essentials 😉 ). I found this roast as I was reorganizing/cleaning out my freezer and decided to try cooking it in my new Instant Pot. I bought an Instant Pot on sale after Thanksgiving. I used it once or twice and it’s been sitting on my counter ever since. A roast seemed like the perfect beginner-instant pot-recipe…and it was! It turned out great! I loved the balsamic flavor with the beef. It’s a lighter, fresher flavor than your typical roast, and the sauce is soo good! Give it a try! Don’t worry though, if you don’t have an instant pot, I have included slow cooker instructions too. Enjoy!
Instant Pot (or slow cooker) Balsamic Roast
~2 pound beef sirloin roast (or pork sirloin roast)
1/2 tbsp olive oil
kosher salt, to taste
1/2 tsp garlic powder
1/2 tsp red pepper flakes
1/3 cup chicken broth
1/3 cup balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp honey
1. Place olive oil in bottom of instant pot and turn on to saute mode. Season the roast with salt, garlic powder and red pepper flakes. Place roast in bottom of instant pot and brown on all sides.
2. Mix together the broth, vinegar, honey, and worchestershire sauce and pour it over the roast. Change instant pot to manual mode and set for 45 minutes. Once the timer goes off, you can use natural release or manual release. Remove the roast, leaving the balsamic mixture in the bottom.
3. Turn the instant pot back to saute mode and let the balsamic mixture reduce by about half. Shred the roast with two forks. Pour reduced mixture over shredded meat.
Crock-pot instructions: Heat oil in large skillet and brown seasoned roast on all sides. Remove from skillet and place in crock pot. Pour broth, vinegar, honey, and worchestershire mixture over roast. Cover and cook on low for 6-8 hours or until tender. Once tender, remove the roast. Transfer the balsamic mixture to small saucepan and cook over medium high heat until reduced by half. Shred and serve as above.
*loosely adapted from Skinnytaste