Sprinkle roast with kosher salt and let it stand at room temperature for one hour.

Set pressure cooker (Insta Pot) to sauté, add oil and let heat 1-2 minutes.

Dredge roast in flour seasoned with salt, pepper, thyme, oregano and savory. Place roast in hot oil, brown it on all sides.

Pour in enough beef stock to measure 1/2 inch of liquid and add a pinch of baking soda.

Place potatoes, onions, and carrots on top of the roast.

Set pressure cooker to meat setting and set the timer for 15 minutes per pound (3lb roast = 45 minutes).

Allow pressure to release on it's own. Remove from pressure cooker and let it rest covered for 20 minutes before slicing.