5-6carrots, washed peeled and cut into 1 1/2" chunks
3-4potatoes, washed, peeled and cut into large cubes
3cupsbeef broth
salt and pepper to taste
1tsprosemary
1tsptyme
Instructions
Salt and Pepper the Roast to taste, set aside.
Heat a large Dutch Oven over med-high heat, and melt butter.
Add in onion quarters and cook just until browned. Remove and set aside.
Add in carrots and brown on both sides. Remove and set aside.
Add in roast and sear meat on all sides just until browned. Remove and set aside.
Deglaze pot by pouring in 1 cup broth and scraping the browned bits off the bottom.
Put roast back in pot and add remaining broth. If broth doesn't cover half of the meat you may need to add more.
Add the carrots, potatoes, onion, garlic, rosemary and thyme to pot.
Cover and roast at 275 for 3-4 hours depending on roast size.
Notes
To Cook in a Slow Cooker:Add all ingredients to the pot of slow cooker (minus the butter!). Cook on low for 8 hours or high for 4 hours.For Instant Pot:Season roast with salt and pepper. Turn on saute setting on Instant Pot and melt butter. Once melted, place meat in pot and sear on all sides until browned. Remove meat from pot and pour in beef broth. Deglaze pot by scraping the browned bits off the bottom/sides of pot. Add meat back with onion, garlic, rosemary and thyme. Pressure Cook normal for 30 minutes. Once finished, do a quick release to release steam. Open lid and place potatoes and carrots in with meat. Pressure cook normal for 15 minutes. Once done, let the Instant Pot natural release for 10 minutes, then quick release the rest of the way.