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Score the fat cap of roast by cutting in a cross-hatch pattern.
Generously season with salt and pepper.
Place the trivet in the Pot, then place the roast on top. Add beef stock and red wine. Top with fresh herbs.
Lock lid and put vent in "sealing" position. Choose manual setting, low pressure, and set for 5 minutes.
Leave roast in for 30 more minutes. The Pot will automatically switch to the "keep warm" setting.
Insert a meat thermometer, it should read 115°F.
Remove roast and strain the liquids into a cup. Set aside.
Remove trivet. Select the highest saute setting. Add oil and sear the roast on all sides.
Check the temperature to see sure it's cooked to your desired degree of doneness.
To make the gravy, add the strained liquids back to the pot along with flour and stir.
Slice and serve with the gravy. Enjoy!