Step 1

Sprinkle salt and pepper on both sides of chuck roast. Set Instant Pot to Saute and allow to warm up {heat a large pan on the stove over medium-high heat}.

Step 2

Add oil to pan to heat. Place roast in the pan and sear for 4 minutes. Flip over and sear the second side for 4 minutes.

Step 3

Remove roast from pan and add onion slices. Cook for 3 minutes, stirring occasionally to keep from burning.

Step 4

Add the garlic, stir to combine and cook for one minute.

Step 5

Add the beef broth, thyme springs, and bay leaf. Return the roast to the pan then flip it over.

Step 6

Place lid on Instant Pot: seal and cook for one hour. {make sure the vent is closed} If using a slow cooker: cook on HIGH for 6 hours.If using a Dutch oven: cover and simmer for 3 to 3 1/2 hours.

Step 7

When the Instant Pot beeps, very carefully {with a towel} use the quick release to release the steam.

Step 8

Add the carrots, celery, and squash, pushing them down the sides to submerge them in the broth.

Step 9

Select Manual, seal the lid and cook on high heat for 10 minutes.

Step 10

When the 10 minutes are up, use the natural release for 10 minutes. If lid will not open after 10 minutes, release any remaining steam.

Step 11

Move pot roast to a plate and cover loosely with foil.

Step 12

If making gravy, remove the carrots, celery, and squash from the pan. Set aside.

Step 13

Using an immersion blender, very carefully puree the onions into the broth. {it will be foamy}

Step 14

Add the arrowroot/water mixture and whisk to combine.

Step 15

Slice or shred the pot roast and serve over Cauliflower Mash with the vegetables and gravy.