In a large pot, sear roast on high with olive oil for a few minutes.
Place all ingredients (except for the gravy ingredients) in an electric pressure cooker.
Cover and lock lid into place. Turn the pressure cooker on the high pressure setting for 90 minutes.
Once timer goes off, allow to manually release. It should be fork tender when it’s done.
Reserve some of the cooking liquid and separate the fat from the top.
Make Gravy - In a small skillet, melt 2 T. butter over medium-high heat.
Sprinkle cornstarch over butter and cook for 1 minute.
Pour about 1.5 cups of cooking liquid into the skillet and bring to a boil. Once boiling, reduce to a simmer to thicken.
Serve pot roast slices with gravy over mashed potatoes. Say Grace and enjoy!!