Step 1

Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil.

Step 2

When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.

Step 3

Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, rosemary, thyme, and tomato paste, and cook until fragrant, about 1 minute.

Step 4

Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.

Step 5

Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.

Step 6

Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.

Step 7

Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at least 10 minutes.

Step 8

Slice roast against grain.