Prepare the Roast

1. Season the Meat: Pat the roast dry with paper towels, then season generously with salt and pepper on all sides.
2. Sear the Roast: Set the Instant Pot to “Sauté” mode and heat the olive oil. Sear the roast for 2-3 minutes per side until browned. Remove and set aside.

Sauté the Aromatics

1. Add Onion and Garlic: Add the chopped onion to the pot and sauté for about 2 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
2. Deglaze the Pot: Pour in a splash of beef broth and scrape the bottom to remove any browned bits, adding depth to the flavor.

Pressure Cook

1. Add the Roast and Liquid: Return the roast to the pot. Add the remaining beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Stir well.
2. Add Vegetables: Arrange the carrots, potatoes, and celery around the roast.
3. Cook on High Pressure: Secure the lid, set the Instant Pot to “Manual” or “Pressure Cook” on high for 60 minutes.
4. Natural Release: Let the pressure release naturally for 15-20 minutes, then carefully release any remaining pressure manually.

Prepare the Gravy

1. Remove the Roast and Vegetables: Transfer the roast and vegetables to a serving platter and cover to keep warm.
2. Thicken the Gravy: Set the Instant Pot to “Sauté” mode. In a small bowl, mix cornstarch and water, then stir into the pot. Simmer for 3-5 minutes until thickened.