Take the roast out of the fridge and allow to sit out while cutting the vegetables. Cut up the carrots and celery into big pieces. The onion gets chopped up and the mushrooms can be sliced or chopped - your preference here.
Just before cooking, rub the salt all over the roast.
Turn the Instant Pot on to saute and allow to heat up. Add oil and roast. Sear on every side for about 1 minute. Have the wine measured and ready. If not using wine, have a little broth set aside and ready.
Remove the roast from the pot and set aside. Pour the wine or broth in the pot and stir to deglaze the inside of the pot. Hit cancel
Layer the onions, carrots, celery and mushrooms in the Instant Pot.
Top with the roast. Sprinkle rosemary and black pepper over the roast.
Pour the beef broth over the roast.
Place the whole potatoes on top of the roast, try to keep them out of the broth.
Place the lid on and move the vent to seal. Cook on high pressure for 75 minutes. It will take about 20 minutes to build pressure.
Allow it to do a natural release which will take about 30 minutes.
Remove the roast and the vegetables. If you want to make a gravy, make a combo of cornstarch and water. Turn the Instant Pot onto saute and bring to a slight boil. Slowly add the cornstarch/water mix stirring constantly until thickened.The amount of cornstarch and water depends on how thick you want your gravy. We left it as an aus jus which is pretty watery. Start with 4 tablespoons cornstarch mixed with 4 tablespoons water and increase as needed.
Nutritional values are estimated and so are the serving sizes. The salt on the roast will not be too salty if you use unsalted or low sodium broth. We used unsalted stock. I don't recommend regular broth as the sodium is pretty high in it so it is harder to judge the amount of salt adding to the roast without being too salty.We just used rosemary and pepper, but you might want to experiment with other seasonings. This is a basic recipe and can be changed a little.For the red wine, it can be regular drinking wine. I used red moscato since that is what I have for drinking.It is very important that you let the pressure naturally release. It might be tough if you do not.The best roasts for pot roasts are any of the inexpensive roasts. The fibers break down during cooking and make a usually tough roast become a pull apart with your fork roast.