Turn your instant pot onto sauté mode. Once it has heated up, add in your oil. Add the roast to your instant pot. Sear the roast on all sides. Once completed, remove and set aside.

Without removing your oil, add in your onions. Caramelize your onions for about 3 to 4 minutes and then add in your garlic. Stir well, and then turn your instant pot off by pressing the “cancel” button.

Add to your onions and garlic your beef broth, Worcestershire sauce, and tomato paste. Mix well.

Add your roast back to the pot on top of the broth mixture. Place one sprig on each roast and place another sprig in the broth.

Close the lid on your instant pot by twisting closed. Make sure that your sealing valve is pushed away from you to lock in your pressure.

Set your instant pot to one hour on high pressure. Once the time is up, allow it to naturally release for about five minutes. After you have allowed it to natural release manually release by bringing the valve toward you to release the pressure.

Add to your pot the carrots and potatoes. Give a little stir into the broth trying to make sure that they are well coated in the liquid.

Close the lid on your instant pot one more time by twisting closed. Close your ceiling valve. Set your instant pot on high pressure for 10 minutes. Once the timer is done, allow it to naturally release for another 10 minutes, then manually release.

Remove the roast to a cutting board. Shred well. You can add the meat back to the instant pot and mix well with your potatoes and carrots, or you can transfer your rose to a serving tray with the potatoes and carrots separately. Enjoy!