Easy Balsamic Beef Pot Roast

Preparation

1. 1
   Season the Chuck roast with salt, pepper, garlic and onion powder on both sides.
2. 2
   In a large heavy bottomed pan sear both sides of the roast until browned. Deglaze the pan with the balsamic vinegar and cook for one minute.
3. 3
   Add the water to the pan. Bring to a boil.
4. 4
   Cover and simmer on low for 3 to 4 hours.
5. 5
   Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any large pieces of fat or other refuse.
6. 6
   Whisk the mashed potato mix into the broth and add the meat back to the pan.
7. 7
   Serve over Cauliflower Mash, garnished with lots of fresh chopped parsley.

Tip: tap a step to mark it done.