1. Mix all the dry spices in a bowl and rub the mixed spices thoroughly on the surface of the meat cut.
2. Press the saute button and pour 2 tablespoons of olive oil and let it heat for 2 minutes then sear each side of the seasoned meat cut for a minute, making it two minutes in total for searing.
3. Take out the meat and add 1 tablespoon of salted butter to the pot, mix thoroughly with a wooden or plastic spoon to remove the burnt spices in the pot then add some chopped onion, stir and let it cook for 2-3 minutes.
4. Add a tablespoon of Worcestershire sauce and sliced garlic to the pot and mix thoroughly then allow it to cook for another 2 minutes.
5. Place the seared roast in a trivet leaving the handles of the trivet up and the fatty side on the meat (if any) facing up and add some mushrooms, 2 cups beef broth, 1 cup red wine, and the foil-wrapped vegetables in the pot. Pressure cook for an hour, after one hour, allow a 15 minutes natural release and finish with a quick release.
6. Remove the foil-wrapped vegetables and meat cut from the pot with the aid of the trivet.
7. Once cooled down cut the meat into desired sizes and keep it aside, then go ahead with making the sauce.
8. Press the cancel button on the instant pot and press the saute button then make a slurry with any thickener of your choice (cornstarch, xanthan gum, etc).
9. Remove the veggies from the foil and add to the sauce, add the slurry, add any seasoning of your choice (if you’d like), and finally add the meat chunks.
10. Cook for about 30 minutes and serve. Note that you could always add more thickener if you aren’t pleased with the consistency.

If you’d still like more ideas and a better visual experience, you should check out this video recipe