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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:

  1. Peel and chop the onion.
  2. Peel and chop carrots into 1-inch chunks. Chop the potatoes into 1-inch chunks.
  3. Wash and chop celery. If your family doesn’t care for celery, leave in large chunks so that they can be removed after cooking.
  4. Add 1 T of oil to the Instant Pot and turn the heat on “saute.”
  5. Using tongs, brown the roast on all sides, then remove it to a plate.
  6. 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.
  7. Add the rack to the Instant Pot and place the roast on top.
  8. Season the roast with salt, pepper, and seasonings of choice.
  9. Add the veggies on top of the roast.
  10. Put on the slide and adjust the knob to “sealing.”
  11. 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.
  12. 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.
  13. Remove the roast and veggies to a plate and serve hot.

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