Step 2

Press the 'SAUTE' button on your Instant Pot mini. Set the timer for 15 minutes. Add the olive oil, and allow it to heat.

Step 5

While the oil preheats, combine all of the spices in a small bowl: onion powder, garlic powder, pepper, salt, thyme and celery seed (if using). Press this spice mixture on both sides of the chuck roast, pressing it into all surfaces of the beef. Use all of the spice mixture.

Step 8

Once the olive oil is hot, add the beef and sear it on the first side for about 5-7 minutes. When it's golden brown on the first side and releases easily from the pot, flip and sear the second side.

Step 11

When the beef is seared on both sides, remove it from the pot. Add the tomato paste, Worcestershire sauce, and red wine and stir very well. Nestle the beef back into the pot--the liquid won't cover the beef completely.

Step 14

Press 'OFF' to kill the 'Saute' function. Next, hit 'PRESSURE COOK,' and make sure it's set to 'HIGH.' Then, turn the timer to 35 minutes. Ensure the 'Keep Warm' function is off.

Step 17

Sprinkle the onions, carrots, and potatoes around the beef. Place the lid on the Instant Pot, and turn the valve to 'SEALING.'

Step 20

The Instant Pot will beep, and then come up to pressure fully before the 35-minute timer begins to count down.

Step 23

Once the timer is up, allow the pot to complete a natural pressure release. The pressure valve will drop down to let you know all pressure has left the pot.

Step 26

Remove the beef from the pot, slice and plate with the vegetables. Drizzle the wine juices over everything before serving.