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Roast with Potatoes


  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 5-6 hours (crockpot)
  • Total Time: 41 minute
  • Yield: 4 people 1x

Description

The whole family will love this healthy comfort dish.


Scale

Ingredients

  • 2 lb beef chuck roast
  • salt and pepper to taste
  • 2 cloves of garlic (roughly chopped)
  • 1 Tbsp Franks Hot Sauce
  • 2 cups beef broth
  • 2 tbsp fresh cilantro (chopped (Serve over roast once done))
  • 1 whole sweet onion (sliced in big chunks)
  • 2 cups new potatoes (or small potatoes of choice)

Instructions

Crock Pot Version

  1. Turn your crockpot on low and add your beef broth and roast.
  2. Season the top of your roast until completely covered with the spices. (salt, pepper, minced garlic, onions).
  3. Add your franks hot sauce to the top of the meat and spices.
  4. Add your new potatoes around the roast and add your lid.
  5. Let your roast cook on low all day and shred with a fork before serving.
  6. 10 minutes before serving, throw some fresh cilantro on top of your roast. It adds great flavor without being over powering.
  7. Scoop your roast, broth, potatoes and onions to a bowl and enjoy.

Instant Pot Version

  1. Turn on the Instant Pot and set to sauté and allow time to heat up. Add 1 tbsp olive oil and brown your roast on each side.
  2. Set the Instant Pot to high pressure and add the remaining of the ingredients, including the potatoes to the roast.
  3. Lock the lid making sure the top vent is sealed. Cook on high pressure for 20 minutes. (If the roast is frozen, depending on the size, I will cook between 30 and 40 minutes).
  4. I usually use natural release, but it’s fine if you do quick release if you are in a hurry. I find that the roast is a little more tender with the natural release.

Notes

My favorite Crockpot Instant Pot

  • Category: Main Dish