Freezer to Slow Cooker or Instant Pot Balsamic Beef

Freezer to Slow Cooker or Instant Pot Balsamic Beef

This recipe is one of = the easiest and best meals I’ve ever made for my family. Everyone devoured this tender, flavorful meat dish. I serve it with mashed cauliflower potatoes which is perfect for all that extra sauce. A basic pan of simple roasted veggies go well with it, too. Later in the week you can use leftovers on mini wheat rolls as “french dip” sandwiches. Again, a huge win!  Go ahead and double this recipe and make one for now and freeze another for later or to give as a gift.

Ingredients

  • 3 to 4 pound boneless roast beef (chuck or round roast)
  • 1 medium onion, chopped
  • 2 Tbls. minced garlic
  • Kosher salt and pepper
  • 1 cup beef broth
  • 1/2 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes (increase if you want more heat)

Directions to Freeze:

  1. Label your freezer bag with the name and meal and cooking instructions
  2. Add all the ingredients to the freezer bag
  3. Remove as much air as possible, seal and lay flat in the freezer

Directions to Cook in Slow Cooker from Freezing:

  1. The night before cooking move frozen bag to your refrigerator to thaw.
  2. The morning of cooking pour contents into the slow cooker
  3. Cook on “low” for 8-10 hours.  Shred Beef
  4. Serve meat with a side of roasted veggies and mashed cauliflower potatoes or on buns for french dip sandwiches.

Directions to Cook in Instant Pot from Freezing:

  1. The night before cooking move frozen bag to your refrigerator to thaw.
  2. Two hours before serving for a meal, pour contents into the Instant Pot
  3. Add the ingredients to Instant Pot and select “Manual” and cook on high pressure 80 minutes with pressure turned to “sealing”
  4. After 80 minutes you can do a quick or natural release.
  5. Shred beef and enjoy

Directions for immediately in Slow Cooker:

  1. Put beef into slow cooker and season with Kosher salt and pepper on all sides.
  2. In a small bowl, mix together all remaining ingredients. Pour over roast beef.
  3. Slow cook on LOW for about 8 hours, or until meat easily shreds apart.
  4. Using two large forks, shred the meat apart in the slow cooker.
  5. Serve meat warm on top of mashed potatoes or on a bun with a bit of the sauce over the top. There should be plenty of sauce for dipping sandwiches, too!

Directions for immediately Instant Pot:

  1. Set the Instant Pot to Saute on medium heat and coat the bottom of the pot with olive oil.
  2. Once hot add beef and onion.  Saute until onions and beef are golden brown, but no need to cook through.
  3. Push “Cancel”.  Add the remaining ingredients  and select “Manual” and cook on high pressure 80 minutes with pressure turned to “sealing”
  4. After 80 minutes you can do a quick or natural release.
  5. Shred beef and enjoy.