Instant Dutch Oven - Simple Pot Roast

INSTRUCTIONS

1. Pat dry the beef with paper towels and season with salt and pepper.
2. Select SEAR/SAUTE and set the time to 30 minutes. Press START. 
3. Add the 2 tbspoil into the Dutch Oven .
4. Once the oil smokes, brown the roast on all sides, 8 to 10 minutes. Transfer to a plate.
5. Add remaining 1 tbsp oil, onion, and celery to the Dutch Oven and cook until vegetables are softened, about 5 minutes.
6. Stir in garlic, sugar, rosemary, bay leaves and thyme and cook until fragrant, about 30 seconds. Stir in chicken broth, beef broth, and water, scraping up any browned bits, and bring to a simmer.
7. Return roast to the Dutch Oven along with any accumulated juices. Close the lid.
8. Select-SLOW COOK and set the time to 6 hour. Press START. Flip roast halfway through cooking.
9. With 2 hours remaining, add the carrots, potatoes and parsnips around the roast.
10. Close the lid. Cook until vegetables and beef are tender, and fork slips easily in and out of meat.
11. Once the food cooking cycle is done, open the lid, transfer the roast to a carving board, tent with aluminum foil, and let rest while finishing sauce.
12. Transfer vegetables to a large bowl, season with salt and pepper to taste, and cover to keep warm.
13. Select SEAR/SAUTE and set the time to 30 minutes. Press START. 
14. Using a wide, shallow spoon, skim excess fat from the surface of braising liquid. Stir in wine, bring to simmer, and cook until sauce is reduced, for about 15 to 20 minutes or until thickened. Season with salt and pepper to taste.
15. Slice roast against grain into 1/2-inch- thick slices and arrange on a serving platter. Spoon some of the sauce over the meat and vegetables.
16. Serve and enjoy!