Turn your InstaPot to Pressure cook on High and add 2 tablespoons of butter to the bottom.

Rinse, pat dry, and generously salt & pepper all side of the roast.

Brown both sides of the roast in the bottom of the InstaPot.

Slice 2 onions and sprinkle them around the roast.  Mince 2 tablespoons of fresh rosemary and add that to the pot.

Pour in 1 can (or bottle) of beer.

Put on the lid and set the Instapot to pressure cook on high for 1 hour 30 minutes.

Remove the roast from the pot and slice to serve.

To thicken broth for gravy:  After removing the roast, turn the Instpot back to “pressure cook” on high (this will get the broth super hot).

Combine 2 tablespoons corn starch and 1/4 cup of water with a fork.

Pour the cornstarch liquid into the broth and use the fork to whisk it in.  It will thicken in no time flat.  Taste the gravy and adjust the seasonings.

Serve the gravy over the roast with your favorite mashed potatoes!