Once the butter is melted and foamy add the roast and sear until dark brown on all sides and an instant-read thermometer inserted into the center of the roast registers 120 degrees F for medium rare, about 4 minutes per side. Set the machine to sauté and add the butter. Rinse the insert and return it to the machine. Remove the trivet and pour the broth into a heatproof container. Open the lid and transfer the roast to a plate. Once the pressure cook cycle ends let the pot stand, closed, for 45 minutes. Place the roast on the trivet, fat-side up, then set it to pressure cook on low for 10 minutes with the keep warm feature turned on (see Cook's Note). Pour in the beef broth and 1/4 cup of the wine. Place the trivet in the bottom of the insert of a 6-quart Instant Pot®. Sprinkle all over the roast, firmly pressing the mixture onto the exterior and stuffing some into the slits.

Make two slits on the ends of the roast and stuff with the remaining rosemary and garlic.Ĭombine 5 teaspoons salt and 1 tablespoon pepper in a small bowl and stir to combine. Put a few rosemary leaves on top of each slit and push them in using a piece of garlic. Make 4 evenly spaced small slits about 1/2 inch deep on the top of the roast with a small paring knife.