Umami Pot Roast

Umami pot roast
1 - 3-4 lb French roast
Salt and pepper to taste
1 tbsp oil
1 Chopped onion
2 tbsp tomato paste
1 tbsp shiro miso (white)
3 cloves garlic, minced
Add 1 sprig rosemary
2-3 sprigs thyme
2 tbsp flour
1/2 c dark beer
3 cups beef broth
2-3 dried mushrooms, broken
1 tsp worsterschire
4 chopped carrots
And 1 lb chopped potatoes
Pat the French roast dry with paper towels. Sprinkle with salt and pepper to taste. Turn the instapot on sauté. Add the oil to the pot. Sear the roast on all sides. Remove from pot and set aside.
Add the onion tomato paste and miso. Brown until the tomato paste is fragrant and darkens a little 3-5 minutes. Add the garlic and herbs and sauté another minute until fragrant.
Mix in the flour and brown a little for 2-3 minutes. Add the beer and whisk until uniform. Allow the mixture to bubble and thicken. Then add the beef broth mushrooms, worsterschire, carrots and potatoes. Add the roast back in and cover with the lid turn until you hear a beep.
Reset the function to pressure cook on high for 1 hour.
Release the pressure when the roast is done- carefully. The roast should be fork tender. Wait 10 minutes before slicing and serving with salt and pepper to taste.