This Pot Roast recipe is a favorite in our home, and soon to be a favorite in your home.
Set IP to sauté mode.
Add olive oil and chopped up veggies, stir and sauté for about 5-7 minutes, then scoot the veggies to the side and add the roast. You want to brown up a couple sides of the pot roast for another 5 minutes (you can skip this step and just put the meat on top of veggies but I do it because I think it helps bring out more flavor.) Stir the veggies back up and move the roast to be mostly on top of the veggies. Add the seasonings and enough liquid to cover the veggies, if you like it soupier, then add more liquid, I use about 1.5 cups.
Once all of the ingredients are in, switch to manual (high) and pressure cook for 55minutes, with NPR.
Veggies: 4 cloves minced Garlic, 5-10 Carrots (or 1-2 bags of baby carrots), half of a Celery stalk, 2 chopped Onions
Meat: 3-4 lbs. of Sirloin Pot Roast, any type of roast would work. (If using pork, you can also try adding apples with the veggies and using apple juice)
Seasonings: Garlic powder, dried shallots, onion powder, lemon peel, chives, salt, pepper, oregano, basil, marjoram, thyme, rosemary, paprika, bay leaf, turmeric, ginger powder, and celery powder. Whatever blend you make will surely be great, and this recipe is flexible, so feel free to try out any spice blend you like!
Liquid: I used water because it basically makes its own broth, but if you want more of a boost you can use any type of broth.
*Note: This recipe freezes excellently, just put into freezer safe container, and when you’re ready to reheat, just set your pressure cooker to Manual 15, put about 1 cup of broth in, add the frozen stew, cover and cook, with an NPR afterwards.