Pot Roast for Slow Cooker or Instant Pot

Pictured: instant pot roast of lamb, goat, potatoes, and carrots.

Original recipe from All Recipes.

Ingredients:

• 2 T olive oil
• 3 lbs boneless roast meat, trimmed 
• ground black pepper to taste
• 1 pinch salt or garlic salt
• 1 pinch onion powder
• 1 c broth (or water + 1 t bouillon)
• 1 1/2 T Worcestershire sauce
• 1 onion, cut into 4 wedges
• 4-8 carrots
• 4 large potatoes

Pressure Cooker Directions:

1. Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
2. Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Times may double for venison or other tougher meat.
3. Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.
4. Serve with optional gravy.

Slow Cooker Directions:

1. In a frying pan over medium heat, heat oil. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder. Transfer to crockpot.
2. Pour in beef broth, Worcestershire sauce, and vegetables.
3. Cook on high 4 hours or low 8 hours. Times may double for venison or other tougher meat.
4. Serve with optional gravy.