Slice the roast with the grain into 1/2-inch thick slices.
Place a slice of meat between two sheets of plastic wrap and tenderize with a meat mallet until 1/4 inch thickness.
Repeat with remaining slices of meat. Season both sides of the steaks with the salt and pepper.
Add the flour into a shallow dish and dredge the meat on both sides in the flour mixture.
Add the oil to the Instant Pot and heat using the "Saute" function.
Add the steaks to the pot, working in batches so you don't crowd the pan. Cook until golden brown on both sides, approximately 2 minutes per side. Transfer the steaks to a plate and repeat until all of the steaks have been browned.
Add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine.
Add the tomatoes, paprika, Italian Seasoning, Worcestershire sauce and beef stock, do not stir!
Lightly scrape the bottom of the pot with a wooden spoon to release the brown bits.
Return the steaks to the pot, submerging it in the liquid.
Hit Cancel on the Instant Pot.
Place the lid on the pot and lock in place. Turn the valve to Sealing position, and hit PRESSURE COOK for 30 minutes. After 30 minutes of cooking time, allow a 10 minute natural release, then hit CANCEL and turn valve to Venting position to release the remaining pressure.
When the pin drops, open lid, and transfer the steak to a platter. Keep warm.
Turn the pot to Saute and boil for 4-5 minutes to reduce sauce.
Serve the steak over mashed potatoes, egg noodles or rice with sauce poured over top.
Steaks can be prepped ahead up to 24 hours prior. Wrap tightly in plastic wrap and store in the refrigerator until ready to cook.