Step 1

Heat 1 Tbsp olive oil in a large pot or Dutch oven set over medium-high heat. Pat the cubed chuck roast dry and working in batches, add 1/2 of the beef cubes to the pot. Season with salt and pepper. Sear until the bottom is browned, approximately 3 minutes, then flip and brown on the other side for an additional 2-3 minutes. Transfer beef in pot to a plate or bowl and add 1 Tbsp to the pot and repeat with the remaining beef. Remove the meat and set aside.

Step 2

Add 1 Tbsp oil to the same pot. Add carrots, celery and onion and saute 3-4 minutes. Add tomato paste and garlic and saute 1 minute longer.

Step 3

Pour in broth, wine*, soy sauce, Worcestershire sauce, rosemary, thyme and salt and pepper to taste. Deglaze the bottom of the pot if necessary using a wooden spatula.

Step 4

Return beef to pot and bring mixture to a simmer. Reduce heat to low, cover and keep the mixture at a low simmer until beef is fairly tender, about 45 - 60 minutes.

Step 5

Add barley, cover and simmer until cooked through and beef is tender, about 45 - 60 minutes longer.

Step 6

Sear the beef cubes as instructed in a pot with olive oil.

Step 7

Transfer the seared beef cubes to a crock pot with the remaining ingredients, including the barley but excluding the parsley.

Step 8

Cook on low 7 - 8 hours then stir in parsley and serve.

Step 9

Press saute button on pressure cooker. Add oil.

Step 10

Once the display reads HOT, brown beef cubes in 2 - 3 batches. Turn to "off" setting. Return all beef to Instant Pot.

Step 11

Add remaining ingredients (except parsley) reducing the wine to 1 cup.

Step 12

Lock the lid in place and move valve to the sealed position. Pressure cook/manual on HIGH pressure for 20 minutes.

Step 13

Once cooking time is up let pressure come down naturally for 10 minutes, Then perform a slow Quick Release Pressure by slowly moving the knob to the Venting position. Remove the lid and let it steam on the Keep Warm setting for 10 minutes before stirring in the parsley and serving.