We love a roast and I have tried a lot of recipes and methods over the years. When I saw this one on the Number 2 Pencil Blog, I knew I had to try it.
When I got the Instant Pot I specifically purchased one with a slow cook function to not have to keep both rather large counter top appliances around. I’ll be honest, I don’t LOVE the slow cook function (it seems exceedingly slow), but the other pros of the instant pot outweigh that. In particular, I DO love that I can brown a roast all over, and then pressure cook it and then keep keep it warm all in one super easy to clean pot. Here’s the recipe…
I followed the recipe exactly as stated, with the following exceptions:
- I used an entire bag of mini carrots (rather than 4 whole carrots, so that I could just dump them in)
- I used 3 lbs of yukon gold potatoes (because I bought a 5lb bag and love potatoes)
Be sure to read the recipe in full before starting because this isn’t your typical quick pressure cooker recipe. It takes a lot of time to cook a roast. I mis-timed pretty much everything and minutes after the pressure release finished we had to head right out to a baseball game. I simply turned on the slow cooker function to “keep warm” while we were away, which was really nice. The roast was fall-apart delicious, the carrots and potatoes were perfectly cooked, and we had enough to feed us all for two nights plus some!
I hope you enjoyed a wonderful fall Sunday! John is feeling under the weather and Honey and I are exhausted from a fun Halloween party last night so ours has been extremely low key.
8QT Instant Pot Duo Plus (affiliate link)
DIXIE DELIGHTS DELIVERED