Serves: 8
Prep Time: 10 minutes
Cook time: About 1.5 hours (60-80 minutes + time needed to come to pressure and release pressure)
Ingredients:
Prep bin:
- 1 large onion
- 4 cups of beef broth
Defrost:
- 3-5 lb. venison roast
Pull out same day:
- 5 carrots
- 2 lbs. red potatoes
- 2 stalks celery
- salt and pepper
- Optional: Traeger Anything Rub or your favorite meat seasoning
- 1 T Olive or avocado oil
- 2 T Worcestershire sauce
Directions:
- Peel and chop the onion.
- Peel and chop carrots into 1-inch chunks. Chop the potatoes into 1-inch chunks.
- Wash and chop celery. If your family doesn’t care for celery, leave in large chunks so that they can be removed after cooking.
- Add 1 T of oil to the Instant Pot and turn the heat on “saute.”
- Using tongs, brown the roast on all sides, then remove it to a plate.
- Add beef broth and Worcestershire sauce and “deglaze” the pot by scraping any cooking bits off the bottom and mixing with the broth. Then, turn off the Instant Pot.
- Add the rack to the Instant Pot and place the roast on top.
- Season the roast with salt, pepper, and seasonings of choice.
- Add the veggies on top of the roast.
- Put on the slide and adjust the knob to “sealing.”
- Select “pressure cook” on high and set the time to 60 minutes for a 3 lb. roast or 80 minutes for a 5 lb. roast.
- After the time is up let it naturally release for 10 minutes, then do a “quick release” to let the rest of the pressure and steam escape.
- Remove the roast and veggies to a plate and serve hot.
