Pot Roast

Rub the roast all over with the kosher salt, seasoned salt, black pepper, dried parsley, dried thyme, dried rosemary, onion powder and garlic powder

Add the olive oil to the Instant Pot (I used a 6qt) and hit “Sauté” and adjust so it’s on the “More” or “High” setting. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1-2 mins on each side. Remove the roast when done searing and set aside on a plate

The bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes an then add in the garlic and Worcestershire sauce and stir for another 2-3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to it

Place the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up (so it allows the juices to coarse through the meat as it cooks), along with the mushrooms. Pour the wine and beef broth over everything

Lastly, securely wrap the potatoes and carrots in their own foil pouches and place in the pot on top of the roast (make room for it and it should fit fine as I did this in a 6qt). This will help the potatoes and carrots retain character and texture since they won’t be directly exposed to the pressure and will be a HUGE benefit to the final results

Once the lid comes off, first remove the foil-covered veggies and set aside and then carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow to the roast and veggies to cool a few moments

Go back to the pot, hit “Keep Warm/Cancel,” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting and bring the sauce to a bubble. Unwrap the foiled potatoes and carrots and add/stir them into the sauce. Once the sauce bubbles, add the cornstarch slurry and stir immediately and then add in the gravy packet and stir. Allow to bubble for one minute and then turn the pot off and the sauce will become something so incredible, you may forget your name

Using a good knife, slice up the pot roast against the grain in strips about 1/4 inch thick (or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and immediately add them into the sauce and let sit in there for a few moments to soak it in. Make sure you toss in any remaining little strands of meat into the sauce too and give everything a final stir

Serve on a plate or in bowls with some crusty French or Italian bread (for lapping up the sauce) and/or rice and Garlic Mashed Potatoes