• Set the Instant Pot to Sauté mode. Heat 2 tbsp olive oil until it begins shimmering (this takes about 2 minutes).

  Meanwhile, pat the chuck roast dry and season it on all sides with salt, pepper, garlic powder, and onion powder.

  Brown all sides of the roast in the hot oil for about 3 minutes per side, then remove it and set it aside.
• Quarter the potatoes (peel if desired), peel and chop the onions, and cut the carrots into 4 inch pieces. Add the onion and carrots to the IP and sauté 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 to loosen any brown bits. Add the remaining stock, vinegar and garlic, then put the roast back in.
• Lock the lid onto the pressure cooker, close the pressure valve, and cook on Meat/Stew mode for 80 minutes. When the time is up, allow the pressure to release naturally.

  Remove the lid and transfer the roast to a plate. Spoon about ¼ cup of liquid from the Instant Pot over the meat. Cover the plate with foil and allow the beef to rest while the vegetables cook.
• Add the onions, garlic, carrots, potatoes, rosemary and thyme to the Instant Pot and lock the cover in place. Close the pressure release valve.

  Manually set to cook on High pressure for 5 minutes, then perform a Quick Pressure Release (turn the vent knob to release the steam quickly).
• Remove the vegetables with a slotted spoon and set them aside, so only the drippings and broth are left in the pot. Make the gravy (see below).

To Make the Gravy

• Set Instant Pot to Sauté mode. In a small bowl, make a slurry by whisking 2 teaspoons arrowroot powder and 3 tablespoons of broth from the Instant Pot.
• Whisk the mixture into the broth in the Instant Pot, then stir in the coconut aminos. Continue to stir often until thickened slightly, about 3-4 minutes. Season to taste with salt and black pepper.
• 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 fresh parsley for garnish.