2poundsRusset potatoescut into cubes, Red potatoes cut in half or Yukon gold small potatoes.
Cut any excess fat off of roast. Then slice the roast into 2” or 3” chunks.
Set Instant Pot to Sauté high add and heat oil. When oil is shimmering, add beef and sear on all sides for a deep browning.
Remove beef and add onion and saute till tender and translucent. Add beef broth and deglaze the bottom of the pot. Add the garlic, horseradish and red wine. Coat the roast chunks with the meat seasoning mix. Place the roast chunks into the Instant Pot
Cover Instant Pot and secure the lid. Set the manual/pressure cook button to 50 minutes if making potatoes and carrots with the roast. At the end of 50 minutes do a pressure quick release and add in a steamer basket full of cubed potatoes and carrots directly on top of the roast.
Cover the pot and set the manual/pressure cook button to cook 10 more minutes. At the end of the 10 minutes let the pot stand for a full natural pressure release up to 20 minutes. Then move the valve to pressure release and remove the lid.
Remove the steamer basket or vegetables. Remove the meat pieces with tongs or large slotted spoon. (I did not use a steamer basket.)
Turn Instant Pot to the low sauté setting. Make the gravy by whisking the gravy mix into the Instant Pot. You can add in a cornstarch slurry to thicken the gravy if desired.