Beef Roast with Carrots & Fingerling Sweet Potatoes

The sweet aroma of dinner in the crockpot welcoming you home when you walk in the door is a sweet aroma indeed.  If you didn’t get dinner on cooking before leaving for your days activities don’t be disheartened the instant pot can still help you get it on the table in a bit.

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The following recipe can be used in the crockpot or instant pot.

 

Ingredients

A 2-4 pound beef roast, needs to be a size that will fit the crockpot or instant pot, whichever you are using

1 1/2 cup beef or vegetable broth

1 tablespoon olive oil

1 pound carrots, cut into thick chunks

3/4 – 1 pound of fingerling sweet potatoes

Salt & pepper to taste

Fresh thyme

How to Make It

In the Crockpot

In a skillet add the oil and heat till sizzling.  Add the roast and sear it on all sides.

Add the broth to the pan to deglaze and add the drippings to the crockpot.

Add the roast, veggies and seasoning and cook on low for 8 hours.

Serve with fresh thyme sprinkled over the dish

 

In the Instant Pot

In the instant pot add the oil and press the saute function.  When the pot reads hot add the roast searing it on all sides.

Deglaze the instant pot with the broth.

Cancel the saute function and close the instant pot lid.

Press Pressure for 40-50 minutes depending on how thick the roast is.

When cook time is up open the lid using the Quick Pressure Release.

Add the potatoes and carrots.

Close the lid and set the pressure cooking time for 10 minutes.

When time is up open the lid using the Quick Pressure Release.

If you would like a sauce remove the vegetables and roast and add 1 cup red wine and 4 tablespoons butter to the instant pot.

Using the saute function reduce the liquid to about half.

Drizzle over the roast and veggies.

Sprinkle with fresh thyme.