Wussup Towners. Today for dinner we cooked a Picnic Roast in a Hamilton Beach 9-1 multi cooker. We were able to season, sear, and slow cook the roast to fall off the bone, fork-tender perfection all in the same pot in under 8 hours.
Ingredients
- 4lb bone-in Picnic Roast
- 16 oz bag of baby carrots
- 1 medium yellow onion
- 2 tbsp salt
- 2 tbsp pepper
- 2 tbsp garlic
- 1 tbsp ranch seasoning
- 2 tsp cumin
- 2 cups water
- 2 tsp beef bullion
Directions
Remove the roast from the plastic wrapper and remove any excess fat from the roast. Season with salt, pepper, garlic, garlic powder, ranch seasoning, and cumin. Place in a skillet over medium-high heat and sear all sides for 2-3 minutes until browning occurs. Once all sides are brown add in chopped onion and baby carrots. Along with a mixture of water and beef bullion. Set the slow cooker to high for 4 hours or low for 8 hours. Try not to open the lid of the slow cooker which will slow down the cooking time. Once the 8 hours are up shred the pulled pork and enjoy.
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