Revisiting this recipe because it’s been ridiculously cold this week and I’ve about had it with ducks being inside and puppies crazed because they aren’t getting enough outdoor time. So this and French Bread are all that’s holding me together.

From 2020:

In my quest to update some of my older recipes for Instant Pot style cooking, here is one of my favorites. I love being able to set this up and an hour and a half later have a perfectly cooked pot roast – tender and flavorful – along with all the sides.

Sunday Pot Roast On A Weeknight 

• 4 lbs Pot Roast (chuck roast)
• ¼  cup good whiskey (or red wine)
• ¼ cup beef broth or water (more if needed)
• 1 tsp rosemary
• 2 bay leaves (remove before serving)
• ½ tsp salt & pepper
• 1 large onion, quartered
• 6 medium potatoes, quartered
• 1 lb bag baby carrots

slow-cooker or Instant Pot

Instant Pot (or other electric pressure cooker)

Coat roast in 1 tbsp of flour. Heat 1 tbsp of oil in the pan on the saute setting and then add roast. Brown lightly on all sides. Add liquid, rosemary, bay leaves, salt, pepper and onion.

Cover and cook on meat setting for 1 hour. Use the quick pressure release method, and when pressure is relieved, open (carefully) and add potatoes and carrots. Bring back to pressure and cook for 10 minutes. This keeps the vegetables from overcooking.

Gravy –  I usually cheat a bit on the gravy. I remove meat and veggies, and then I take 1/2 cup of beef broth and mix with 1 tbsp of flour, stirring well. I then bring the beef juices (about 1 cup, if more, you’ll need more flour) to a boil on the saute setting and stir in the flour mixture, stirring at a boil until thickened.  Then I turn the heat off and let simmer for 5 minutes (it will remain hot for that amount of time).  Not as tasty as a gravy started with a roux, but it does the trick and you’ll never have lumps.

Slow-Cooker Recipe:

Optional:  coat roast in 1 tbsp flour and brown on all sides in 1 tbsp oil in skillet before adding to slow-cooker.  Nice, but not necessary for great flavor.

Add roast & liquid to slow-cooker.  Sprinkle rosemary, bay leaves, salt & pepper on top of roast.  Add in order: onion, potatoes and carrots (this keeps carrots from overcooking).  Cover & cook according to your slow-cooker directions (they vary considerably) usually 8 to 10 hours on low.

Gravy – When I use a slow-cooker, I usually cheat a bit on the gravy. I remove meat and veggies, and then I take ½ cup of beef broth and mix with 1 tbsp of flour, stirring well. I then bring the beef juices (about 1 cup, if more, you’ll need more flour) in the slow-cooker to a boil (high setting on slow-cooker) and stir in the flour mixture, stirring at a boil until thickened.  Then I reduce the heat back to low and let simmer for 5 minutes.  Not as tasty as a gravy started with a roux, but it does the trick and you’ll never have lumps.

The original recipe is featured in the Summer to Fall Cookbook.