This one-pot roast starts with a well-seasoned chuck roast, seared until deeply browned, then built into a rich braise with softened onions, garlic, tomato paste, and a red wine reduction that gets scraped right up from the bottom of the pot. Pressure-cooked until it's fall-apart tender, the roast finishes alongside Yukon Gold potatoes and carrots that soak up all that savory flavor. A quick cornstarch slurry turns the braising liquid into a glossy, spoon-coating gravy to ladle generously over everything. Fresh thyme, rosemary, and a scatter of parsley keep it tasting bright and herby, not heavy. It's a comforting, low-effort dinner that fits neatly into a gluten free rotation, no special equipment needed beyond the Instant Pot itself. Serve it straight off the platter for a Sunday-dinner feel any night of the week.
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Pat the chuck roast dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, and onion powder, then rub the mixture evenly over all sides of the roast.
Select the Sauté function on the Instant Pot and heat the olive oil until shimmering. Add the roast and sear, undisturbed, for 4–5 minutes per side until a deep brown crust forms and the meat releases easily from the pot. Transfer the roast to a plate.
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