Step 1

Cut out connective tissues from roast.   Rub the salt, pepper and onion powder into the chuck roast. Set aside.

Step 2

Cut the onions in half and cut the carrots into thirds.

Step 3

Select the Sauté/Browning button and allow the Instant Pot to heat fully.

Step 4

Once hot, add 2 Tablespoons oil (and butter if using). The butter (or margarine) adds a bit of richness to the dish.

Step 5

Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Step 6

Add the carrots to the pressure cooker cooking pot and sauté them until lightly browned, about 2-5 minutes.  Remove the carrots to the plate with the onions for use later.

Step 7

If needed, add a little more oil to the cooking pot.

Step 8

Place the chuck roast in the cooking pot and sear it for about a minute on all sides until it is nice and brown. Remove the chuck roast to a plate.

Step 9

Toss in minced garlic and give it a mix around.

Step 10

Pour in the red wine and deglaze the cooking pot by scraping the bottom with a spatula or whisk so that nothing is stuck to the bottom of the pot.

Step 11

Place the chuck roast back into the cooking pot and add the beef stock, fish sauce and Worcestershire sauce.

Step 12

Place the fresh herbs into the liquid. If you do not have fresh herbs, add 1 teaspoon of dried thyme and dried rosemary instead.

Step 13

Lock on lid and close the pressure Valve.  Cook on high pressure (most machines default to high) for 50 minutes.

Step 14

When beep is heard, wait 10 minutes and then release the rest of the pressure.

Step 15

Open lid. If the roast has been cut into pieces and is already fork tender (because smaller pieces cook faster), just remove it to a plate and cover, to make more room for the veggies. Otherwise, if it is in whole form, leave it in the pot.

Step 16

Add the potatoes (or radish, if making keto) and the reserved onions and carrots to the cooking pot on top of the chuck roast (if the roast has been left in). If using mushrooms, add them now.

Step 17

Lock on lid and close the pressure valve.  Cook on high pressure for 4 minutes.  When beep is heard, wait 10 minutes and then release the rest of the pressure.

Step 18

Remove lid and place on a platter and serve.

Step 19

For a classic pot roast, most people don't make a gravy as the au jus is very tasty and can be spooned over the roast. However, if you want a thicker gravy, please check the Notes section.