Step 1

Cut small slits around the roast (about 1/2 inch deep) and tuck a piece of garlic in each.

Step 2

Combine the Marinade ingredients in a small dish. Rub on all sides of the roast.

Step 3

Pour beef broth into the pot, place the trivet in the pot and place the roast on the trivet.

Step 4

Secure the lid, making sure the vent is closed.

Step 5

Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 3 minutes.

Step 6

When the time is up, do not release the pressure. Press CANCEL and then WARM. Continue to let the roast cook on the WARM setting for 2 1/2 hours. (The pin will drop at some point during this time.)

Step 7

After 2 1/2 hours, check the temperature of the meat with a meat thermometer: 135 degrees for rare, 145 for medium rare, 155 for medium.

Step 8

Continue to cook on WARM until desired temperature is reached, then remove roast to a cutting board and cover loosely with foil to rest, reserving juices.

Step 9

Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.

Step 10

Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 3 minutes.

Step 11

When the time is up, quick-release the pressure. Use a slotted spoon to remove vegetables to a shallow dish, cover loosely with foil.

Step 12

For gravy (optional): Pour remaining pot liquid into a measuring cup or bowl. Using a spoon, skim fat from the top, returning 1/4 cup of fat to the pot. Discard remaining fat. Whisk 1/4 cup flour and up to 2 cups of reserved juices into the pot. Using the display panel select the SAUTE function. Cook and stir until the mixture begins to thicken. Cook one minute more and then serve hot.

Step 13

Slice the roast against the grain. Serve with vegetables and gravy.