Pressure Cooker - Pot Roast

In a small mixing bowl, mix dry rub ingredients together (½ tbsp. smoked paprika, salt, 1 tsp onion powder, 1 tsp garlic powder, ground thyme ,1 tsp ground thyme, and 1 tsp ground rosemary ) set aside.

Rinse the meat, pat dry. Add dry rub ingredients and rub it into the meat, coating evenly.
Set the Pressure Cooker to “Sauté” function.
Add 3 tbsp. olive oil and let it preheat.
When the oil is hot, place the meat in the Pressure Cooker and let it sear for about 4-5 minutes on each side, until it gets a golden/brown crust. Then remove the meat from the pot.
Add chopped onion and sauté it for about 5 minutes, or until it gets golden in color. Then add minced garlic and cook for another minute.
Add 2 cups beef broth, 1/2 cup red wine and deglaze the bottom of the pan, scraping off the burnt bits. Then add 2 tbsp. tomato paste, and 2 tsp Worcestershire sauce. Mix everything, cook for another minute, then turn off the “sauté” function off.

Put the meat back in the pot, place. Cover with the lid and make sure your venting knob is turned to “sealing”.
Cook on manual high pressure for 50 minutes. When done, do 10 minutes natural pressure release.
After the meat is done, take the roast out. You can put it on a serving plate and cover with foil to keep warm.
Turn on the “Sauté” function again and let the liquid get to boil. Let it simmer for 5-10 minutes. Then mix 2 tbsp. cornstarch (or wondra ) with water and gradually add it to the pot. Stir and cook another 5 minutes, until the gravy gets thicker to the desired consistency.
While the gravy is cooking, take two forks and break the meat apart.
I like to serve it on a large serving plate.