Multicooker Pot Roast with Bacon & Potatoes

  • Prep Time 20 min
  • Total Time 1 h 35 min
  • Serves: 6

Ingredients

  • 4 slices Sensations by Compliments Maple Wood Smoked Bacon, chopped
  • 1 (3 lb/1.5 kg) Sterling Silver ® Cross Rib Roast
  • 1 1/2 lb mini potatoes 750 g
  • 1/2 lb carrots, peeled, roughly chopped (2 carrots) 250 g
  • 1/2 lb whole white mushrooms 250 g
  • 1 large onion, sliced
  • 1 clove garlic, sliced
  • 4 tsp finely chopped fresh thyme, plus more for garnish 20 mL
  • 2 1/2 cups Compliments Reduced Sodium Beef Broth 625 mL
  • 1/3 cup tomato paste 75 mL
  • 1 tbsp Worcestershire sauce 15 mL

Directions

  • Step 1

    Set multicooker on SAUTE function according to manufacturer’s instructions. Cook bacon 3 to 5 min. until crisp; remove from pot to drain on paper towels; set aside. Retain the excess bacon fat in pot.

  • Step 2

    Pat roast dry with paper towel. Brown all sides in multicooker, about 8 min. Remove from pot. Add potatoes, carrots, mushrooms, onion, garlic and 4 tsp (20 mL) thyme to pot. Saute about 5 min., until veggies begin to turn golden. Return roast to pot.

  • Step 3

    Whisk together broth, tomato paste and Worcestershire sauce. Pour over roast. Lock on lid. Cook on HIGH PRESSURE 1 hr., or until very tender. Manually release pressure according to manufacturer’s instructions before removing lid.

  • Step 4

    Transfer beef and vegetables to a platter; tent with foil. Strain juices in pot, returning them to the pot. Set to SAUTE again to reduce juices by half, about 15 min. Drizzle roast with reduced juices. Pour the rest into a gravy dish to serve alongside. Garnish roast with reserved bacon and additional thyme.

Tip

Add any leftover beef and veggies to homemade soups, such as barley.

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Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 480
  • Fat 19 g
  • Saturated Fat 7 g
  • Carbs 27 g
  • Sugar 6 g
  • Protein 52 g
  • Cholesterol 125 mg
  • Fibre 5 g
  • Sodium 440 mg