A delicious clean eating recipe for pot roast made in the instant pot.
Season roast with salt and pepper.
Turn instant pot on to Saute. Melt 2 tbsp butter and brown roast on all sides. Set aside.
Add in onion, celery, carrots, and baking soda. Saute until veggies are softened and butter has browned. Add in beef broth, soy sauce, and bay leaves. Scrape off all of the drippings off the bottom of the pan. Place roast on top, lock lid, and cook on high pressure for 55 minutes.
Let pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure. Place roast on a plate and cover with foil.
Transfer vegetables and remaining juices to a blender. Blend until smooth, then transfer back to the instant pot., turning onto saute. Add wine, thyme, and rosemary, bringing to a boil and stirring frequently until reduced by half.
Stir in remaining 2 tbsp butter until melted. Turn off Instant Pot.
Slice roast into 1/2" slices, then spoon some gravy on top. Add remaining gravy to a serving dish to pass around the table.