Cut out connective tissues from roast. Rub the salt, pepper and onion powder into the chuck roast. Set aside.
Cut the onions in half and cut the carrots into thirds.
Select the Sauté/Browning button and allow the Instant Pot to heat fully.
Once hot, add 2 Tablespoons oil (and butter if using). The butter (or margarine) adds a bit of richness to the dish.
Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
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.
If needed, add a little more oil to the cooking pot.
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.
Toss in minced garlic and give it a mix around.
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.
Place the chuck roast back into the cooking pot and add the beef stock, fish sauce and Worcestershire sauce.
Place the fresh herbs into the liquid. If you do not have fresh herbs, add 1 teaspoon of dried thyme and dried rosemary instead.
Lock on lid and close the pressure Valve. Cook on high pressure (most machines default to high) for 50 minutes.
When beep is heard, wait 10 minutes and then release the rest of the pressure.
Time to Add the Veggies
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.
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.
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.
Remove lid and place on a platter and serve.
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.
For larger roasts, add an additional 10 minutes. For smaller roasts, subtract 10 minutes.Any type of potatoes can be used. If you don't want to use the Yukon Gold, try small Russets or New (baby) potatoes.If you like mushrooms with your pot roast, add in 1 pound of cleaned and trimmed Cremini mushrooms when you add in the potatoes, carrots and onions.
Low Carb Option
Add Radishes instead of Potatoes for a Low Carb/Keto meal.
To Make Gravy
Remove roast and vegetables.
Strain liquid (if fatty) and place back in cooking pot.
Press Sauté then add 1/2 cup of red wine (mixed with 1 teaspoon of potato starch) and 4 Tablespoons Butter. Simmer until the liquid has thickened a bit.
Alternatively, to avoid the above three steps. Dredge chuck roast in potato starch after seasoning and prior to searing and then sear all sides of the roast in the hot pot as indicated in the instructions. This will thicken the liquid as the roast is cooking.