Ingredients

• 3-4 lbs chuck or shoulder roast (you can also use cheek or brisket or any other tough roast as well)
• 1 Tbsp EVOO
• 1 1/2 tsp salt or truffle salt
• 1 cup beef broth
• 1/2 cup balsamic vinegar
• 1 Tbsp fish sauce
• 1 Tbsp coconut aminos
• 1 Tbsp honey
• 4 cloves of garlic, crushed
• 1/2 tsp dried lavender or rosemary (or a mix), optional

Directions

1. Pat roast dry with paper towels and rub salt on all sides of roast.

2. Add olive oil to Instant Pot and turn it to saute function.

3. Add roast and sear on all sides (this takes about 2-3 minutes per side).

4. Add remaining ingredients to the Instant Pot.

5. Using pressure cooker function, place lid on the instant pot with Cook on high pressure for 45 minutes.

6. Remove roast from Instant Pot, and let rest for 5-10 minutes (you can tent with tinfoil to keep it warm).

7. Meanwhile, reduce the liquid in the instant pot by about two thirds using the saute function (this takes up to about 10 minutes, but keep an eye on it!).

8. Slice the roast and pour reduction over to serve. Garnish with coarse finishing salt and chopped parsley if desired.

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