Step 1

Add the wine to the pressure cooking pot. Add the frozen chuck roast. Pour the marinara sauce on top of the chuck roast and don't stir.

Step 2

Lock the lid in place and cook for 1 hour 45 minutes. (If you're using a thawed roast, cook it for 90 minutes.)

Step 3

When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then use a quick pressure release.

Step 4

When the valve drops, carefully remove the lid. Carefully remove roast from the cooking pot and place on a platter. Cover with foil to rest.

Step 5

To make the gravy, pour the juices in the cooking pot through a strainer into a large bowl. (I like to use a fat separator as well to skim off some of the fat, but that's optional.) Pour the strained cooking liquid back into the cooking pot.

Step 6

Whisk together cornstarch and cold water; add to liquids in the cooking pot. Select Sauté and stir until gravy thickens. Season well with salt and pepper to taste.