Step 1

Bring chuck roast to room temperature, then season well with salt and pepper.

Step 2

Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides. Set aside.

Step 3

Add 1 onion  and celery to pot and cook for 2 minutes, until soft and translucent. Then add garlic, thyme, rosemary, and bay leaf - continue cooking for 1 minute.

Step 4

Add red wine to deglaze the pot, making sure to scrape up all bits. Let wine simmer for at least 2 minutes.

Step 5

Add roast, then add enough broth so that the roast is just barely covered.

Step 6

Lock lid and cook for 75 minutes at high pressure. Once time is complete, let pressure naturally release (about 30 minutes).

Step 7

Carefully remove roast and set aside to rest.

Step 8

Using a fine mesh strainer, pour liquid into separate container, then return to pot. Discard aromatics.

Step 9

Add sliced onion, carrots, and potatoes to pot and close lid.

Step 10

Lock lid and cook for 4 minutes at high pressure, then quick-release pressure.

Step 11

Meanwhile - In a small dish, combine cornstarch and water. Once cook time is complete, open lid, switch to sauté setting, and add cornstarch slurry to pot. Cook until desired consistency is achieved (2-3 minutes).

Step 12

Return roast to pot and pull apart meat as much as you like.

Step 13

Serve together and enjoy!