Turn on your instant pot and set it to “saute”. In small bowl mix salt, pepper, garlic powder, onion powder, and paprika. Rub mixture all over the roast to coat all sides.

Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until both sides are browned. Repeat with all pieces of beef.

Turn off sauté feature and add red wine to deglaze the bottom of pot. Use a non-abrasive spoon to release any brown bits from the bottom of the pot. Add beef broth and Worcestershire sauce

Nestle seared beef in cooking liquid, add onion, garlic, celery, carrot, rosemary and thyme.

Attach instant pot cover to seal and Switch instant pot to “pressure cook” on high and set to 60 minutes. It will take about 15 minutes to come to temperature and start cooking.

When the cooking time is up, do a natural release for 10 minutes (don’t touch anything on the pot, just let it de-pressurize on it’s own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.

Remove beef from instant pot and shred into large pieces to serve. Place in large bowl or serving platter with rim to hold gravy.

Strain cooking liquid of vegetables and herbs, pour into sauce pan and bring to gentle boil. Add cornstarch/ water slurry and continue to boil to thicken gravy. Pour over shredded chuck roast. Receive some on side for additional use during serving.