Best Ever Instant Pot Roast

First time making pot roast, used 2.3kg (5lbs) blade roast cut. Was worried about the cook time, might need to experiment later. This is what I did: - sear the meat in the IP, take it out - deglaze with butter, add onion 3 min - add worcestershire sauce, garlic, carrots and celery, 2 min --> try skipping carrots and celery here next time - roast back in, add quartered cremini mushrooms around --> mushrooms were great! did not disintegrate, soaked in sauce, very tasty there was no more room left for more veggies, so I steamed carrots and potatoes on the side - cook on high pressure for 80 min + 25 min natural release (took about 2 hours all together with the pressurizing) --> roast was falling apart on the outside, I liked the texture, but the flavour of the meat was a bit bland; the inside was cooked but not falling apart, I would have preferred that - steamed potatoes and carrots (20 min - could've been less), steamed mushrooms, added all to the gravy. Steamed potatoes were amazing! carrots were okay, mushrooms were most delicious in the pot Next time: - try smaller cut of meat ~3 lbs - try aluminum foil veggie pouch for potatoes and carrots - cook all mushrooms in the pot Next next time: - Try slow cooker

Use less oil & salt next time, the broth holds both really well. Great method to cook a roast in a quick amount of time! I still prefer the low and slow for tenderness, but this was still good.

Best pot roast I’ve made and the idea to separate the veggies out is what makes this dish!

I really appreciated the idea of wrapping potatoes and carrots separately in foil and cooking them on top of the rest of the ingredients- turned out perfectly cooked, not mushy.