Ingredients:

2 lbs beef chuck roast
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
2 cups beef broth
2 tablespoons tomato paste
1/2 cup red wine
2 tablespoons Worcestershire sauce
2 bay leaves
2 tablespoons cornstarch
2 tablespoons cold water

Instructions:

1. Turn on the Instant Pot and select the sauté setting. Add the olive oil to the pot and allow it to heat for 1 minute.

2. Add the garlic to the pot and sauté for 1 minute, stirring frequently.

3. Add the chuck roast to the pot and season with salt, pepper, oregano, thyme, rosemary, garlic powder, onion powder, and paprika.

4. Sauté for 5 minutes, stirring frequently.

5. Add the beef broth, tomato paste, red wine, Worcestershire sauce, and bay leaves to the pot and stir to combine.

6. Place the lid on the Instant Pot and make sure the valve is set to sealing.

7. Select the manual setting and set the timer for 45 minutes.

8. When the timer is done, allow the pressure to naturally release for 10 minutes.

9. Carefully turn the valve to venting to release any remaining pressure.

10. Remove the lid and transfer the roast to a cutting board.

11. In a small bowl, mix together the cornstarch and cold water until a paste forms.

12. Pour the mixture into the Instant Pot and stir to combine.

13. Select the sauté setting and cook for 5 minutes, stirring occasionally, until the sauce starts to thicken.

14. Slice the roast and serve with the sauce. Enjoy!