Instructions

1. Pat the roast dry with a paper towel. Mix the salt, pepper, garlic, and onion powder together and season the roast. Set aside while preparing the vegetables.
2. Turn on the sauté function of your pressure cooker and fully heat. Once hot, drizzle 1 tablespoon of olive oil over the roast and evenly coat. Add to the pot and sear for 2-3 minutes per side to brown, searing the sides for 30-60 seconds as well. Set aside. (Scrape any fond that's at risk of burning off the pot while browning the roast.)
3. Add the remaining 1 tablespoon of olive oil to the pot and add the carrots and radish. Stir everything together and cook for 2-3 minutes to develop a little color. Add the tomato paste, cooking until fragrant and the vegetables are coated.
4. Add the vinegar and Worcestershire sauce. Fully deglaze the pot and turn off the Foodi once the vegetables are coated in a thick red sauce.
5. Push some of the vegetables in the center slightly to the sides and place the roast on top. Some veggies should still be under the roast. Pour the broth around the edges. Don't stir but make sure the bottom of the roast is submerged in the liquid. Add the rosemary and bay leaves to the broth.
6. Pressure cook for 90 minutes on high and vent immediately. The roast should fall apart and easily shred. Remove the rosemary stems and bay leaves. (See post above for different roast size cook times.)
7. If you'd like to turn the remaining liquid into a gravy, transfer the roast and vegetables to a bowl and use the sauté function to reduce the liquid. Add a 2 tablespoons corn starch + 2 tablespoons water slurry to help thicken.