Modified from this website and this one
3 lb beef roast (I used moose)
1 can (14 oz) beef broth
2 onions, sliced
1 tsp onion salt
1 tsp garlic salt
1 tsp garlic pepper
1/2 pepper
2 lbs potatoes, cut into quarters
1 lb carrots, chopping into pieces
1 tsp salt
1 cup water
3-4 tbsp flour
3-4 tbsp water
Place broth and then frozen roast into Quick Cooker. Rub with spices. Cook for 90 minutes and let natural release. Remove and let set in serving bowl, covered. Save drippings for gravy.
Make gravy by bringing drippings to a boil on saute setting. Dissolve 3 tbsp of flour in cold water. Pour into boiling drippings, whisking constantly. Continue to boil, until consistency is right. You can add another tablespoon if needed. Season to taste. Set aside for serving.
Place potatoes and carrots into instant pot. Add 1 cup water and 1 tsp of salt and cook for 4 minutes and do a quick release.
Serve vegetables with roast and gravy.