Multicooker Pot Roast with Bacon & Potatoes

Prep time: 20min
Total time: 95min
Serves: 6
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
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
cholestrol
125 mg
fibre
5 g
sodium
440 mg

Directions

  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.

  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.

  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.

  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.