This easy recipe is great for feeding a crowd and perfect for any holiday table. I love using a pot roast but it can easily be made using brisket as well! The ingredients are basic, the whole recipe is made in a pressure cooker (AKA an instant pot). You can add carrots to the pot as well in addition to the potatoes and serve with your favorite green vegetable. The sauce is a tad sweet but mostly savory. Pot roast and other similar recipes are extremely freezer and meal prep friendly! I hope you enjoy this recipe as much as I do! Don’t forget to leave a comment below!

I N G R E D I E N T S

• 1/2 tsp salt

• 1 tsp pepper

• 1 tsp thyme

• 1 tsp onion powder

• 1 tsp oregano

• 1 tsp garlic powder

• 3-4 pound boneless pot roast

• 3 tbsps olive oil

• 1 1/2 onions, sliced thinly

• 4 garlic cloves, minced

• 1 onion soup pack

• 3-4 cups liquid (I used a mix of @nikkisliquidgold, red wine & water)

• 1/4 cup coconut aminos or soy sauce

• 1/4 cup unsweetened ketchup

I N S T R U C T I O N S

1. The day before: make a dry rub using the first 6 ingredients and rub half of the seasoning all over the pot roast. Reserve the extra seasoning mix for cooking.

2. Cover and chill in the fridge overnight. You don’t have to do this overnight but it helps lock in the flavors.

3. Take out pot roast and let come to room temp keeping in mind this may take a few hours.

4. Turn on the sauté feature on your pressure cooker to sear the pot roast in the olive oil, 5-7 minutes on both sides. Remove roast and place on a plate.

5. Add in the onions and garlic and sprinkle reserved seasoning over the onion mixture. Sauté until softened.

6. Add in the coconut aminos, ketchup, onions soup mix packet, 3 cups of cooking liquids and then mix to combine. If you are doing a whole30 use only broth as opposed to mixing in part wine.

7. Place the pot roast into the liquid & add more liquid so that it is fully covered.

8. Pressure cook for 90 minutes, be sure it’s set to sealing. Allow for a natural slow release of pressure.

9. Use the sauté feature again to reduce the liquid and loosely cover the pot so that steam can evaporate. About 30 minutes.

10. Taste and adjust flavors as needed.

11. Enjoy with veggies and roasted potatoes! YUM!

N O T E S

• This recipe can also be made with brisket but I prefer the texture of pot roast.

• It is best to prepare the pot roast (or brisket) 1-2 days prior to when you plan to eat it. You can slice the cooked meat when it is fully chilled and then place it back in the sauce to warm up the day you plan to eat it.

• I am sure this recipe can also be made in a slow cooker but the timing will differ.

If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!