Step 1

Turn electric cooker to sauté, or put stove-top cooker on burner over medium heat.

Step 2

Let it get quite hot. If using an electric cooker, wait until the screen says HOT.

Step 3

Then drizzle in olive oil.

Step 4

Put the roast in, and swirl it around so it can get coated with oil.

Step 5

Lift it off the bottom of the cooker to prevent sticking.

Step 6

Then let it sear on one side, then flip it over to sear on the other side.

Step 7

Sprinkle the roast with the salt, pepper, and all herbs.

Step 8

Add broth.

Step 9

Then cover the pot, checking the seal and components to make sure all is well.

Step 10

If using an electric cooker, set to high pressure for 50 minutes.

Step 11

If using a stove-top cooker, bring to high pressure and maintain for 45 to 50 minutes.

Step 12

Then, when cooking time is done, place a towel over the venting knob to do a quick pressure release.

Step 13

Open the lid.

Step 14

Add potatoes.

Step 15

Then cover the pot, checking the seal and components to make sure all is well.

Step 16

If using an electric cooker, set to high pressure for 10 minutes.

Step 17

If using a stove-top cooker, bring to high pressure and maintain for 9 to 10 minutes.

Step 18

Then, when cooking time is done, place a towel over the venting knob to do a quick pressure release. Open the lid.

Step 19

Check potatoes for doneness.

Step 20

Then, using a slotted spoon, transfer the potatoes and roast to a serving platter.

Step 21

Cover to keep warm while you make the gravy out of the broth.

Step 22

Finally, whisk the arrowroot into the 1/3 cup water, then add to the broth in the pot while stirring. It should thicken immediately from the retained heat; you can turn it to sauté if it needs additional heat for thickening.

Step 23

Serve and enjoy!