Mix the herbs together and pour the mixture onto a plate. Press the roast onto the mixture- coat it on all sides.
Put the Instant Pot on the saute function and add 1 tbsp of oil. Heat the oil for 1-2 minutes, then add the roast. Sear it on all sides, about 2-3 minutes per side.
Remove the roast. Deglaze the pot by adding about 2 tbsp of broth and 1 tbsp of oil. Scrape the bottom of the pot with a spatula or wooden spoon until most of the herbs are "unstuck". Add the onions. Saute for 2-3 minutes.
Add garlic and apple cider vinegar.
Put trivet on top of the onions (see notes if don't have one or it you're not sure what this is).
Place the roast on top of the trivet (fatty side up)
Add the carrots and sweet potatoes. **Some people prefer to wrap the carrots and potatoes in foil and then set them on top of the roast to keep them from getting too soft during cooking. I just toss mine right in and I think it's good this way. Either way is fine though.
Mix the remaining broth and maple syrup together and pour over the top. Put the lid on and set the steam valve to "sealing." Pressure cook on high for 60 minutes and then allow a natural release of 15 minutes followed by a quick release of any steam that's left.
Once cooking time is completed, remove the roast and vegetables. Allow the roast to rest about 15 minutes before cutting.
Turn the instant pot back on the saute function. In a small bowl, mix the arrowroot starch with the water and add it to the sauce. Allow the sauce to simmer about for 3-4 minutes or until thickened. Turn off the heat.
Slice the beef and serve it with the vegetables and gravy drizzled over the top. Alternatively, you can cut the beef into cubes and serve it combined with the sauce and veggies as a stew.
Notes
The trivet is the metal rack that sits in the bottom of the instant pot- it has handles so you can lift the roast out. If you don't have one, just add the roast on top of the onions.
Be sure to cut the beef against to grain and in relatively thin slices (about 1/4 inch)- this will make it more tender.
The cook time for this recipe yields a roast that is browned all the way through. If you want some pink in the middle, lower the cooking time.
Cook Time Adjustments for Larger and Smaller Roasts- For larger roasts (4-5#), increase cook time to about 65-70 minutes with a 15-minute natural release. Again, this is for a roast that is browned all the way through. For smaller roasts (around 2 pounds), go with 45-50 minutes with a 15-minute natural release.
*If you're not on a paleo/AIP diet and don't have arrowroot starch or tapioca starch, you can use cornstarch as the thickener. Use 2 tbsp cornstarch in place of the 1/4 cup tapioca starch and reduce the water to 2 tbsp.