Whole30, Paleo, Gluten Free
Set the Instant Pot to Saute mode. Heat 2 tbsp olive oil until it begins shimmering (this takes about 2 minutes). Pat the chuck roast dry and season it on all sides with salt, pepper, garlic powder, and onion powder. Brown the roast on all sides for about 3 minutes per side, then remove it and set it aside.
Quarter the potatoes and the onions and cut the carrots into 4 inch pieces. Add the onion and carrots to the IP and saute them together for about 5 minutes, stirring occasionally. Remove them and set them aside.
Deglaze the pan with ½ cup beef stock, scraping the bottom with a wooden spoon. Add the rest of the stock, vinegar and garlic, then put the roast back in.
Cover and set to Meat/Stew for 70 minutes. Manually release the pressure, then remove the lid. Add in the onions, garlic, carrots, quartered potatoes, and rosemary and thyme and cover.
Set to Meat/Stew (or High Pressure) for 10 minutes, then Manual Pressure Release. Remove the roast and cover it to allow it to rest. Remove the vegetables and set them aside, so only the drippings and broth are left. Make the gravy (see below).
When you’re ready to serve, use two forks to pull the pot roast apart into bite-sized pieces. Discard the fat cap and any tough fatty pieces. Serve the vegetables and pot roast with a good drizzle of gravy and parsley.
Set to Sauté mode. Whisk together a slurry using 2 tsp. arrowroot powder and a tablespoon or two of broth from the Instant Pot, then stir it into the broth with the coconut aminos. Continue to stir often until thickened slightly, about 3 minutes. Season to taste with salt and pepper.