In your instant pot set to sauté, or a in a large skillet on the stove, melt butter. (If cooking roast from frozen, skip to step 4 and just brown vegetables - frozen roast will just stick to pan. Season roast with salt and pepper when you add to IP.)

Pat roast dry with paper towels and generously season with salt and pepper.

Add roast to pan and brown on all sides. Remove and set aside after browning.

Add onion, celery, garlic, and carrots to Instant Pot. Brown and soften vegetables for 5-8 minutes.

Remove vegetables from pot, set aside with roast, and deglaze Instant Pot with broth and wine, taking care to scrape away any browned bits on the bottom of the Instant Pot dish, as it won't seal if it has food stuck to the bottom.

Add roast back to Instant pot, and add vegetables, potatoes, herbs, and seasonings.

Close instant pot lid and set to seal.

Set to high pressure for 45 minutes.

When Instant pot is done cooking, let naturally release, about 15 minutes.

Remove from Instant pot, slice, ad serve!