Dutch Oven Pot Roast

Really rich and hardy. The Dutch oven has so much better flavor retention. I will never make a pot roast in the slow cooker again. I coated the meat in flour before searing it. This allowed it to soak into the broth as it cooked to thicken it. It made the perfect gravy. I might skip the baby potatoes and serve it over mashed potatoes next time. I would recommend it.

Absolutely wonderful. I used mushrooms, pearl onions and baby carrots as my veg, and omitted the potatoes to make mashed potatoes on the side. I forgot to add the tomato paste, but it still turned out absolutely delicious, and the leftover liquid made for a great gravy.

Delish!!!

Use 3+ cups broth

Instant pot: 60 mins (3 lb) to 80 mins (5 lb) high pressure. 10-15 min natural release.