Transfer the seared roast to a slow cooker.
Add all vegetables, broth, and seasonings.
Cook on Low for 8–9 hours or High for 4–5 hours.
The meat will fall apart easily when done.
Option 3: Instant Pot / Pressure Cooker
After searing in the pot, add broth and vegetables.
Lock lid and cook on High Pressure for 60–70 minutes.
Let pressure release naturally for 10–15 minutes.
🍷 Step 4: Make a Silky Gravy (Optional but Worth It)
Remove roast and vegetables from the pan.
Strain the juices into a saucepan.
In a separate pan, melt 2 tbsp butter and whisk in 2 tbsp flour.
Slowly add the roast juices while whisking constantly until smooth.
Simmer for 5–10 minutes until thickened. Season to taste.
🧂 Step 5: Rest and Serve
Let the roast rest for 10–15 minutes before slicing.
This allows the juices to redistribute, keeping every bite moist.
Serve with:
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