Stovetop + Oven Method:

1. Heat oil in Dutch oven and sear pot roast, 5 minutes per side.

2. Preheat oven to 275°F. Chop 4 cups vegetables and toss with flour to coat.

3. Add vegetables, Kinder’s Sunday Pot Roast Seasoning, stock (or water) and tomato paste to Dutch oven.

4. Cook in oven for 2.5 hours and rest 15 minutes before serving.

Instant Pot Method:

1. On the Saute function, heat your oil then sear pot roast 5 minutes per side.

2. Chop vegetables in large chunks and toss with flour.

3. Add vegetables, Kinder’s Sunday Pot Roast Seasoning, stock (or water), and tomato paste to Instant Pot

4. Cook on high for 60 minutes, then release pressure and let cool for 15 minutes.

Slow Cooker / Crock Pot Method:

1. Brown pot roast in skillet on medium / high heat

2. Chop vegetables in large chunks and toss with flour.

3. Add browned pot roast, vegetables, Kinder’s Sunday Pot Roast Seasoning, stock (or water) and tomato paste to slow cooker.

4. Cook on low for 6-8 hours.