No one will leave the dinner table disappointed after this dish.
Rub one tablespoon (15 milliliters) salt all over the roast. Transfer to a freezer bag and place in the fridge for at least one hour, to overnight.
To make the rub, in a small bowl combine pepper, garlic powder, onion powder, celery seed, mustard powder, salt, and olive oil. Coat the roast with the mixture. Set the multi-cooker to Sauté and add one tablespoon (15 milliliters) olive oil. Sear the beef in the pot starting with the cap-fat-side face down for 20 seconds. Sear the other three sides for ten seconds each. Remove roast from the pot. Deglaze pot with fortified wine, scraping up any brown bits, and simmer until reduced by half.
In a separate bowl, mix the beef broth, Worcestershire sauce, garlic, and thyme. Pour into the multi-cooker. Insert the steamer rack into the pot. Toss the carrots and potatoes with remaining olive oil and salt. Centre beef in multi-cooker, and place carrots and potatoes surrounding it.
Add lid to multi-cooker and lock in place. Shut valve. Select Pressure Cook on high for 15 minutes. When cooking has finished, allow steam to release naturally for 15 minutes, then quick release the rest by opening the valve, making sure to vent steam away from you.
Remove roast to a cutting board to rest. Remove steamer rack, then use a slotted spoon to remove vegetables from multi-cooker.
Select Sauté setting on high and add peas to multi-cooker. Allow to simmer for five minutes.
Slice roast and arrange with potatoes and carrots. Using a slotted spoon, remove peas from multi-cooker and spoon over potatoes and carrots. Pour cooking liquid remaining in multi-cooker into a gravy bowl and serve.