The flour is supposed to thicken the broth so it sounds like you did everything right. The meat will release juices as it cooks, which will thin the broth out some.

Hi Samara,

Just omit the flour and follow the directions at the end of the recipe to thicken the sauce with corn starch.

Yes, that will work. Enjoy!

It depends on which recipe you are following, and your preference. My Instant Pot Chicken Thighs recipe calls for boneless, skinless chicken thighs. I also have an Instant Pot Chicken and Dumplings recipe, which calls for bone-in skin on chicken thighs, and an Instant Pot Chicken and Mushrooms recipe that calls for boneless, skinless chicken thighs but can also be made with bone-in.

It’s ok if the meat isn’t covered in liquid. I’ve cooked many recipes in the slow cooker where the meat isn’t covered by liquid and they work well. The meat will release some juices as it cooks, in addition to the 1 1/2 cups of broth in the recipe.

Many Instant Pot models have a slow cooker function, but in my experience it doesn’t work nearly as well as a regular slow cooker. The Instant Pot heats only from the bottom, while a regular slow cooker heats all around the ceramic insert.

Yes, those are included for flavor but the pot roast will still be delicious if you leave them out. Enjoy!

What lovely memories! Thank you for sharing. I will have to try adding parsnips the next time I make this. 🙂

This is very similar to the recipe handed down to me by my Mother. Before she browned the roast she shook it in a bag with a handful of flour, seasoned with salt, pepper(to taste) and Italian Seasoning (1 tsp). Then she browned it in the bacon fat left from Sunday breakfast. She never used garlic, but I do. With the potatoes, and carrots, she added 3-4 chunked onions, and turnips. Myself, I use a 1 lb bag of parsnips instead of turnips, they add much more flavor. I use 2-3 tsp Liquid Smoke to add that depth of flavor, the tomato paste, and the Worcestershire Sauce. We use a flour/butter or bacon fat roux for thickening. (Using bacon fat to brown and thicken, means no Liquid Smoke is needed.) She used water and bouillon cubes, but I use unsalted beef broth. My Mother cooked it all day on the wood range, I use one of my slow cookers, for 6-8 hours on Low. Sometimes I make dumplings with this while the roast is resting. Brings back great memories of my childhood on the farm. Thank you for reminding me. I highly recommend using the parsnips, they go wonderfully with beef.

I’m so glad you enjoyed it! Thank you for taking the time to let me know. 🙂

Delicious!

You can cook this in a conventional oven at 325 degrees F for about 3 hours, until the meat is fall apart tender. You will need a Dutch oven pot with a lid to cook it in. Cook with the lid on. Enjoy!