Pot Roast from Frozen Cooked with Potatoes on top. IP

1 3-4 lb Chuck Roast frozen.
1 Tbsp Johnnies or Equivelent Seasoning Salt . Montreal works too.
EVOO in a Spritzer.
1/4 Cabbage Sliced 1” thick slices.
1 c Onion Chopped.
1 Rib of Celery rough chopped.
1/2- 1 c Carrot Rough. Chopped
1 clove Garlic Sliced
1/2 c Chicken Broth or 2 tsp Costco Better then Bullion And water.
1/2 c Red or White Wine, ( red will give a more robust flavor)

Optional: Mushrooms, Peppers, Serrano Pepper, or other Veggies if you like.( Add just before you lay the Roast on top.)

Add the Veggies, Wine and Chicken Broth To the Pot. I usually do Onion first and then the others and don’t stir. Spritz the Pot Roast with the Evoo and Then sprinkle the Seasoning onto Both Sides if you like on the Roast. The Olive oil will help the seasoning stick. Lay it on top of the Veggies. If you want Potatoes on top then add the lotus steamer and Potatoes to the top of the Roast. You may have to smush it down a tad to fit.
Put the Lid on and set the time to 65 min with Full 30 Min NPR, even if the Pin drops.
NOTE:
[if you like it sliceable…The roast will be cooked and sliceable as pictured, at 45 min with 30 min NPR ..veggies on top will be soft]?

I used Chicken Broth from the night before and just tossed the fat That settled on top in with it. It adds more flavor and can be skimmed off later.
This is in an 8 q so there was room for the lotus steamer opened very flat on top To seperate them from the Roast.
Potatoes come out Looking like this.
Simple to slice. Juicy and tender.
Use liquid for gravy. If you like you can use an immersion blender to blend some of the veggies into the gravy without needing to add flour or cornstarch.