• Season all sides of the beef with 2 teaspoons of salt and then set aside, at room temperature, for one hour. After an hour, use paper towels to pat the beef dry on all sides and cut it in half.
• In a small bowl, combine italian seasoning, pepper, garlic and onion powder.
• Finely chop the onion and prepare the garlic. Place the flat side of a wide knife on the garlic clove and then smash the blade with the heel of your hand. The skin will fall off.
• Turn Instant Pot to Sauté setting, set for 15 minutes, and heat the oil. Then add beef and cook until seared on both sides, about 5 minutes per side. Remove beef and add onion, cooking the rest of time (add extra oil if you needed).
• Add the broth, vinegar, tomato paste and seasoning mix while scraping the bottom of the pot with a wooden spatula. Then put meat back into the pot and place potatoes, carrots, sprigs of thyme and rosemary on top.
• Place the lid on the pot and turn to LOCK position. Select the “Pressure Cook” or “Manual” function and cook on high pressure for 40 minutes.
• As a general rule, when cooking beef roasts in a pressure cooker, assume 20 minutes of cooking time for every pound of meat.
• When the cooking time is done, let the pressure release naturally for at least 10 minutes.

Optional Gravy:

• In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until combined.
• Use a strainer to remove any bits of vegetables and herbs from the liquid that was left in a pot. Add butter and if needed, season the gravy with salt & pepper.
• Turn the Instant Pot to saute and and cook the gravy for 3-5 minutes or until it thickens a little. Slowly add the cornstarch mixture while stirring constantly. Wait until the gravy thickens and turn off the pressure cooker.
• Add the beef and vegetables back to the pot and stir to warm through. Serve hot and enjoy!