5mediumpotatoes(Yukon gold, washed and cut in chunks)
1stalkcelery(washed and cut in half lengthwise and then sliced)
Open meat package and pat it dry with a paper towel. Salt and pepper both sides of the roast
Plug Instant pot in and press the sauté button. Let the IP heat up (the display will display "hot") and add olive oil and once that heats up add the roast fat side down. Sauté for 3 minutes and flip to the other side for another 3 minutes. Remove and set aside
Add wine and use a wooden spoon to scrape the bottom of the IP insert to deglaze. Make sure to get all the flavor crystals
Add the meat back into the IP, then add broth, onions, rosemary, sage and oregano
Seal the IP and make sure the venting knob is in the sealed position. Press pressure cooker button and set the time for 35 minutes
Once the IP beeps, let it rest for 5 minutes, then do a quick release. See notes on how to do that
Add carrots, potatoes and celery. Seal IP and make sure the venting knob is sealed. Press pressure cook button and set timer for 10 minutes - the IP won't take as long to come to pressure this time
Wait 10 minutes before doing a quick release or you can wait for the pressure to release by itself
Remove meat to a platter and take the vegetables out of the broth
Take two forks and shred the meat however large or small you want it
Plate some meat and veggies and ladle on some gravy
The Instant pot takes a good 10 - 15 minutes to come to pressure. I do not include that time in the recipe timing but know that the meal will usually take 30 minutes longer than stated. The reason I don't add the time is because each recipe is different and it depends on how full the IP is.
If you are intending to do a quick release on the IP, make sure you stay safe by putting on an oven mitt before moving the venting knob from the sealed to venting position. Keep your hands and face away from the steam as it will scald you.
If you are going to let the IP release the pressure naturally, you won't have to don the oven mitt but make sure the silver pressure button has dropped down.
If your cut of beef is really fatty, make sure to cut off as much as you can as you don't want overly fatty gravy.
This meat and gravy freezes well. Just make sure it's in an airtight container and mark the date when it goes into the freezer.