INSTANT POT POT ROAST

olive oil                                                            2 cups water
1.5 lb Beef bottom round roast                        1 teaspoon Kitchen Bouquet
1/2 onion, sliced                                               1/4 cup flour
5 carrots, peeled and sliced                              1 teaspoon onion powder
6 potatoes, peeled and cut into quarters           salt and pepper to taste

Turn instant pot to sautè.  Heat the olive oil and brown the roast on all sides.  Turn off instant pot.  Add onion, carrots, and potatoes.  Put water in a jar with a tight fitting lid.  Add the Kitchen Bouquet, salt, pepper, onion powder, and flour to water.  Shake well until flour is dissolved in water.  Pour into instant pot.  Set to pressure cook for 30 minutes.  Use natural pressure release.  Remove roast to cutting board and slice or shred. This makes its own gravy.