Cooking & Baking

Tavern Style Pot Roast

2.5 to 3 pound boneless beef chuck roast (also great with brisket)
2 cups carrots - peeled, thickly-sliced (in 3/4" pieces)
2 cups celery - diced, (cut in 1/2" pieces)
2 cups onions - diced, (cut in 1/2" pieces)
1 pouch Campbell's Tavern Style Pot Roast sauce

Because various cuts of beef are so expensive like $17/pound, I resorted to a daring experiment of using 1.3 pounds of pork and 1 pound of hamburger. I cooked both in a skillet to get rid of some fat first.

As for the sauce, it measures 10 fluid ounces. I added 2 ounces of water to make it 12 fluid ounces (= 1.5 cups), as my Instapot instructions say to always have a minimum of 1.5 cups of liquid for proper pressure building.

The recipe instructions say to put the food in first, in layers, and then pour the sauce over it. It doesn't say whether to mix the sauce in, I decided not to, because some other recipe I had said don't mix the sauce in.

There's no liquid in the bottom except for whatever may seep down........

So I'm breathlessly waiting the results in about 6 minutes..............

I will be putting some pineapple chunks in when it is done -- always a nice tasty addition.