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
Annie DeMoranville 