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:
- Label your freezer bag with the name and meal and cooking instructions
- Add all the ingredients to the freezer bag
- Remove as much air as possible, seal and lay flat in the freezer
Directions to Cook in Slow Cooker from Freezing:
- The night before cooking move frozen bag to your refrigerator to thaw.
- The morning of cooking pour contents into the slow cooker
- Cook on “low” for 8-10 hours. Shred Beef
- 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:
- The night before cooking move frozen bag to your refrigerator to thaw.
- Two hours before serving for a meal, pour contents into the Instant Pot
- Add the ingredients to Instant Pot and select “Manual” and cook on high pressure 80 minutes with pressure turned to “sealing”
- After 80 minutes you can do a quick or natural release.
- Shred beef and enjoy
Directions for immediately in Slow Cooker:
- Put beef into slow cooker and season with Kosher salt and pepper on all sides.
- In a small bowl, mix together all remaining ingredients. Pour over roast beef.
- Slow cook on LOW for about 8 hours, or until meat easily shreds apart.
- Using two large forks, shred the meat apart in the slow cooker.
- 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:
- Set the Instant Pot to Saute on medium heat and coat the bottom of the pot with olive oil.
- Once hot add beef and onion. Saute until onions and beef are golden brown, but no need to cook through.
- Push “Cancel”. Add the remaining ingredients and select “Manual” and cook on high pressure 80 minutes with pressure turned to “sealing”
- After 80 minutes you can do a quick or natural release.
- Shred beef and enjoy.