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Ingredients

  • 2 lb boneless beef chuck shoulder roast trimmed of any fat
  • 3 tbsp all purpose flour can use gluten-free
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp dried oregano
  • 1 large onion finely chopped
  • 4 shallots sliced
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove minced
  • 1/2 cup beef broth
  • 1/4 cup red wine Cabernet Sauvignon, Merlot or Pinot Noir works well here *if you don’t have wine, just use more beef broth
  • 1/4 cup good quality balsamic vinegar
  • 1/2 cup chopped pitted Medjool dates
  • *optional: parsley or fresh oregano for garnish

Instructions

  1. Whisk together flour, salt, pepper and dried oregano
  2. Chop roast (slicing against the grain) into 2" size cubes
  3. Place roast cubes inside a plastic bag and add flour mixture
  4. Seal bag and shake to coat the meat
  5. Turn Instant Pot on to "Sauté" mode and add olive oil
  6. When the pot is hot, add beef mixture, onions, shallots and garlic
  7. Sauté for 4-5 minutes until lightly browned, stirring occasionally to prevent burning
  8. Add broth, wine, balsamic vinegar and dates and gently stir to mix
  9. Put the lid on top and lock to seal
  10. Press "Cancel" to stop sauté, then press "Manual" and set the timer for 40 minutes on high pressure setting
  11. When cooking time has finished, use the "Natural Release" and allow the pressure to release on it's own (takes about 15 minutes)
  12. Serve over cauliflower rice, mashed potatoes, couscous or brown rice