Step 1

Press the sauté feature on a 6qt or bigger Instant Pot. Drizzle 1 tablespoon of olive oil in the pot. Place the beef roast in the pot and season with half the salt and pepper. Flip and season with the remaining salt and pepper. Sear meat on both sides, about 2-4 minutes per side. Transfer meat to a plate and set aside.

Step 2

Add the remaining olive oil to the pot, along with the onions and mushrooms. Stir while cooking for about 2-3 minutes, scraping up the brown bits from the bottom. Add the garlic and sauté for another minute.

Step 3

Return beef roast to the pot, and add the stock, onion soup packet, and Italian seasoning. Give it a good stir, and spoon some of the sauce over the meat. Lay the sprigs of rosemary over the meat.

Step 4

Close lid and seal. Set to “pressure cook” on high pressure for 60 minutes.

Step 5

Once cook time is finished, let the Instant Pot naturally depressurize or carefully turn the seal to depressurize. Transfer meat to a plate and shred, or shred in the pot. Remove any fat. Remove the rosemary stems. Return meat to the Instant Pot.

Step 6

Set Instant Pot to sauté. Combine the cornstarch and water. Add to the pot, stirring until you have a thickened gravy, about 1 minute. If gravy is too thin, combine another tablespoon each of cornstarch and water, and add to the pot.

Step 7

Taste and adjust seasoning to your liking. Turn Instant Pot to Keep Warm feature to serve right from the pot or turn it off completely.

Step 8

Serve over mashed potatoes or rice and a vegetable.