Winter Squash Pot Roast


  • 3 lb pot roast
  • 2 tbsp salt, plus more as needed
  • 4 tbsp Graza olive oil, divided
  • 1 yellow onion, minced
  • 6 garlic cloves minced
  • 2 tbsp fresh sage, minced
  • 1 tbsp fresh rosemary, minced, plus more for garnish
  • ½ acorn squash, deseeded, cubed
  • 1 large large sweet potato, dice
  • 2 large carrots, large dice
  • 1 cup butternut squash, diced
  • 2 cups beef broth
  • 3 leaves bay
  • 1/2 cup cornstarch
  • Preheat the inner pot on Sauté – High/More for 20 Minutes. Salt the pot roast on all sides. Add 2 tbsp olive oil and brown the pot roast until golden. Set aside.
  • Add the remaining olive oil alongside the onion, garlic, sage, and rosemary. Sauté until fragrant and translucent, about 5-7 Minutes.
  • Return the pot roast to the inner pot with the beef stock and bay leaves. Pressure Cook on High for 30 Minutes. Allow the pot to naturally release for 10 Minutes before flipping the valve and releasing the remaining pressure.
  • Carefully lift the lid. Layer the squash, potato, and carrots on top of the roast. Secure the lid and Pressure cook on High for 2 Minutes. Immediately release the pressure once complete.
  • Carefully remove the vegetables and pot roast to a separate plate. Season the remaining sauce with salt as needed. Ladle 1 cup of the sauce into a small mixing bowl and whisk in the cornstarch. Return the cornstarch slurry to the inner pot with the rest of the sauce. Saute on High/More for 3-5 Minutes, whisking constantly until the sauce has thickened. Season to taste, if necessary.
  • To serve, portion the pot roast with the vegetables, drizzle with gravy. Serve alongside mashed potatoes, grits, or risotto. Enjoy!
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