The salt and pepper simply bring out the natural goodness of the roast. The drippings give the vegetables a savory, rich, and earthy note. You’ll feel like Nana is just around the corner!
• Hands-On Time: 10 minutes
• Cook Time: 65 minutes
Serves 6
1 (3-pound) pot roast
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 tablespoons ghee
2 cups beef broth
2 large carrots, peeled and cut into 1" sections
3 russet potatoes, quartered
1 large yellow onion, peeled, halved, and sliced into half-moons
8 ounces whole button mushrooms, stems trimmed
1 tablespoon fresh thyme leaves
1 Pat roast dry with paper towels. Season with salt and pepper.
2 Press the Sauté button on the Instant Pot® and heat ghee. Sear meat on all sides, about 5 minutes. Remove the meat and set aside.
3 Add broth and deglaze the pot by stirring and scraping bottom and sides to loosen any browned bits. Add remaining ingredients. Return roast to pot. Press the Manual or Pressure Cook button and adjust time to 60 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid.
4 Remove the meat and vegetables to a serving platter. Let rest 5 minutes. Slice roast and serve warm.