Place roast in a bowl and rub browning sauce over the surface.
Heat oil in a large nonstick skillet over medium heat. Add roast and cook until browned on all sides, about 8 minutes. Transfer to an electric pressure cooker (such as Instant Pot®). Combine water, wine, and bouillon in a bowl and add to pressure cooker. Sprinkle soup mix on top. Add onion and Worcestershire sauce.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Add potatoes, carrots, and pearl onions, making sure not to overfill pressure cooker. Stir to coat in liquid. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast and vegetables to a serving platter.
Combine water and cornstarch in a bowl; pour into juices in the pressure cooker. Select Saute function and boil until thickened, about 5 minutes. Season gravy with salt and pepper and serve alongside roast and vegetables.
Info | Roasted Carrots And Potatoes Rosemary
prep:
10 mins
cook:
1 hr 30 mins
additional:
10 mins
total:
1 hr 50 mins
Servings:
12
Yield:
12 servings
