Season and sear the roast

• Season the chuck roast generously with salt and black pepper.
• Heat the oil in a cast iron skillet over high heat and sear the roast on both sides until deeply browned.

Add the vegetables

• Add the chopped carrot, celery and onion to the skillet around the roast.
• Let them soften and pick up color in the pan.

Deglaze with wine

• Pour in the red wine and scrape up the browned bits from the bottom of the pan.
• Stir in the flour to thicken the base.

Add the broth

• Pour in the beef broth and stir everything together.
• Bring to a boil, then reduce to a simmer.

Pressure cook

• Transfer the roast, vegetables and liquid to the pressure cooker.
• Add the rosemary, thyme and parsley.
• Lock the lid and pressure cook until the meat is fork tender.

Make the mashed potatoes

• Boil the peeled potatoes in salted water until tender.
• Drain and mash with the butter and milk until smooth.

Serve

• Slice or shred the tender roast and spoon the thick gravy over mashed potatoes.
• Finish with extra gravy and serve.