• To begin, sprinkle the roast halves with salt & pepper.
• Push the “Sauté” button on the Instant Pot and add the oil.
• When the oil is hot, place one half of the roast in the pot and let it sit undisturbed for 2-3 minutes. Turn it over and let it sear on that side as well.
• When that half is done, place it on a plate and repeat with the other half of the roast.
• Toss in the garlic cloves and onion wedges. Let them cook until they develop a little color in spots. Scoop them out to a dish.
• Pour in the red wine and with a wooden spoon, loosen all of the brown bits in the bottom of the pot. Turn off the Instant Pot.
• Place the roast halves back into the pot along with the onion & garlic. Pour in the beef broth.
• Add in the thyme, rosemary, parsley, and bay leaves along with the carrot pieces.
• Close and seal your Instant Pot. Press the “manual” button for pressure cooking. Set this to 90 minutes at high pressure. Let it run its cycle along with the cooling/depressurizing time.

For the Gravy:

• When it is finished if you would like to have gravy, ladle the liquid through a sieve into a sauce pan. Mix about 3 tablespoons of corn starch with 2/3 cup of cold water in a small dish.
• Bring the liquid to a gentle boil and pour in half of the cornstarch mixture. Stir and allow it to boil and thicken. If you would like it thicker, add more of the cornstarch mixture.