Pat dry with a paper towel and season liberally with salt and pepper on all sides.

Set your Instant Pot to saute. Once heated, add the oil. Add in the roast and sear on each side until browned. Remove the roast set aside on a plate.

Add in onion and cook for 3 minutes until softened. Stir occasionally, scraping the brown bits off the bottom of the pan.

Add the beef broth, tomato paste, and bay leaves. Stir until the tomato paste is incorporated. Place the roast back to the pot. Cover and lock the lid in place. With the valve on sealing, set the Instant Pot to manual for 75 minutes.

Once the cooking is done, allow the pressure release naturally for 15 minutes. Then do a quick release of the remaining pressure

Remove the roast from the pan. Place it on a plate and cover with foil.

Remove the bay leaves from the juices. Add in the the carrots and potatoes. Cover and lock the lid in place, with the valve on sealing. Set to manual for 3 minutes. Then do a quick release of the pressure.

Using a slotted spoon, transfer the vegetables to a bowl. In in the butter and parsley, the gently toss. Cover with foil.

In a medium bowl or blender bottle, mix together the flour and water until smooth. Strain the juices from the instant pot and discard any solids.

Pour 1-2 cups of the cooking liquid back into the instant pot. Slowly whisk in half of the flour mixture and turn on to saute. Bring the gravy to a boil, whisking often. If needed, slowly whisk in more of the flour mixture to reach the desired thickness of the gravy. If too thick. thin with a little water. Add a splash or 2 of browning sauce and taste. Salt and pepper as needed. Transfer the gravy to a gravy boat.

Uncover the pot roast and slice. Serve slices drizzled with gravy and vegetables on the side. Serves 4-6.