Instant Pot Bottom Round Roast

Ingredients

• 2 tablespoons olive oil
• 2.25 pounds bottom round roast 
• 1 tablespoon salt
• 1/8 teaspoon ground pepper .5 cup red wine
• 4 cups beef broth
• 1 medium onion (cut in half and then in slices)
• 1 pound carrots (washed and cut in chunks)
• 5 medium potatoes (Yukon gold, washed and cut in chunks)
• 1 stalk celery (washed and cut in half lengthwise and then sliced)
• 1 large sprig roasemary
• 1 large sage leaf
• 1 teaspoon oregano (dried)

Instructions

• 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