• Generously salt and pepper both side of the roast, set aside.
• Turn on the instant pot saute function and add the tablespoon of olive oil into the pot liner.
• When hot, put in the roast and brown on each side for 3-5 minutes.
• Pour in the 2 cups of beef broth. Add fresh thyme, fresh rosemary, seasonings, and the onion.
• Add the potatoes and the carrots in the pot around the roast
• Hit “cancel” to turn off the saute function.
• Put the lid on the pot and lock into place, set the valve to sealing.
• Pressure cook on high pressure for 80-90 minutes (longer if roast is frozen or large).
• At the end of cooking allow to natural release for 20 minutes, then quick release remaining pressure.
• Remove the stems from the herbs and discard.
• Test tenderness of the roast. Should be fork tender, if not, return the lid and pressure cook a little while longer.

OPTIONAL GRAVY:

• Remove the meat and vegetables to a serving dish and scoop out any remaining herbs etc.
• Whisk 1/2 cup of cold water with 3 tablespoons of flour together until smooth.
• Turn the pot to saute mode, on high. When the liquid starts to bubble, whisk in the flour mixture.
• Continue to cook until gravy is thickened.
• Taste, and season to your preference.