The following recipe can be used in the crockpot or instant pot.
A 2-4 pound beef roast, needs to be a size that will fit the crockpot or instant pot, whichever you are using
1 1/2 cup beef or vegetable broth
1 tablespoon olive oil
1 pound carrots, cut into thick chunks
3/4 – 1 pound of fingerling sweet potatoes
Salt & pepper to taste
In the Crockpot
In a skillet add the oil and heat till sizzling. Add the roast and sear it on all sides.
Add the broth to the pan to deglaze and add the drippings to the crockpot.
Add the roast, veggies and seasoning and cook on low for 8 hours.
Serve with fresh thyme sprinkled over the dish
In the Instant Pot
In the instant pot add the oil and press the saute function. When the pot reads hot add the roast searing it on all sides.
Deglaze the instant pot with the broth.
Cancel the saute function and close the instant pot lid.
Press Pressure for 40-50 minutes depending on how thick the roast is.
When cook time is up open the lid using the Quick Pressure Release.
Add the potatoes and carrots.
Close the lid and set the pressure cooking time for 10 minutes.
When time is up open the lid using the Quick Pressure Release.
If you would like a sauce remove the vegetables and roast and add 1 cup red wine and 4 tablespoons butter to the instant pot.
Using the saute function reduce the liquid to about half.
Drizzle over the roast and veggies.
Sprinkle with fresh thyme.