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Here we have 2 ways to enjoy your savory pot roast:

Insta pot and slow cooker versions.

Alayna’s quick and easy insta pot roast:

Ingredients:

4 pound shoulder roast

2 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika 

1 teaspoon mustard seed

1 teaspoon Nonas Surly Sauce 

4 cups beef stock

3 large yellow potatoes cubed 

2 whole yellow onion thick sliced

1/2 pound baby carrots

2 Marconi peppers thick sliced

2 packets of brown gravy

2 tablespoons cornstarch 

Directions: 

Place roast, beef broth, salt, pepper, onion powder, paprika, mustard seed, garlic powder, and Nona’s Surly Sauce, in the inner pot of pressure cooker. Cook on high pressure for 90 mins. When cook time has elapsed, allow for pressure to release for 10-20 minutes. Slice onions and Marconi peppers. Quarter potatoes. Add carrots, potatoes, peppers, and onions to cooker with roast, cook roast for 30 more minutes on high. Once cook time has elapsed, allow the pressure to release naturally for 10 minutes.

Gravy 

Strain the leftover broth out of the inner pot and then back into the pot to remove any extra bits.

Turn the instant pot to sauté. Whisk in 2 packets of brown gravy and 2 tablespoons of cornstarch. 

Continue whisking until gravy is thick and bubbling. Pour gravy over beef and veggies and serve.

——— alternative method ———

We will be using the same ingredients as above and adding a few extra things ( which you definitely don’t have too, as we love Alayna’s ) to give you options. Don’t be scared to play with our recipes either.  Try 1/2 cup of red wine port or sherry, or different cuts of beef, lamb, pork. Try different root veggies as well. 

Slow cooker method.

 2 1/2 cups broth instead of 4 for slow cooker

1 Tbs olive oil

2 teaspoon Worcestershire

1 Tbs each of fresh Rosemary, thyme, parsley

Directions:

Brown roast, add to slow cooker 1 Tbsp olive oil over medium-high heat. Dab dry your roast cut with paper towels, season all over with garlic powder, paprika, onion powder, salt and pepper (Just enough to season if you have left over you can toss it in with broth). Sear roast in pot until browned on both sides, about 4 – 5 minutes per side. Remove roast.

Saute, Add olive oil, onion and saute 2 minutes, add garlic and peppers saute 30 seconds to 1 minute longer. Remove. Make the most of those browned bits, pour in beef broth, ( here’s where you can add 1/2c red wine if you like) Nona’s Surly Sauce, Worcestershire, mustard seed, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot, this will add lots of flavor to the broth. Layer root vegetables into slow cooker. Layer potatoes and carrots onto onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper. Return roast. Cook low and slow: Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 – 9 hours. Will make your roast a bit more shreddable. Remove roast and vegetables, shred roast. Whisk cornstarch with 3 Tbsp beef broth then pour into sauce. Bring to a simmer, stirring constantly, let simmer 30 – 60 seconds or until thickened. Plate roast and vegetables, cover in gravy, sprinkle with parsley.

Plate up either version and don’t skimp on Nona’s Surly Sauce on top for a spicy hardy Sunday meal!!!!

Enjoy!