Servings: 4 to 6

3-4 pound Chuck Roast, cut into 2-3 pieces 3 to 4 pound Chuck Roast, cut into 2 to 3 pieces
3 tbs oil (2 tbs for browning roast and 1 tbs for coating vegetables) 3 tbs oil (2 tbs for browning roast and 1 tbs for coating vegetables)
3 cloves garlic 3 cloves garlic
1 onion 1 onion
¾ cup red wine ¾ cup red wine
2 cups beef broth 2 cups beef broth
2 tsp of Better Than Bullion (Beef) 2 tsp of Better Than Bullion (Beef)
2 tbs A1 or Heinz 57 steak sauce (optional) 2 tbs A1 or Heinz 57 steak sauce (optional)
2 tbs Italian Seasonings (or to taste) 2 tbs Italian Seasonings (or to taste)
1 tsp garlic salt (or to taste) 1 tsp garlic salt (or to taste)
Salt and pepper to taste Salt and pepper to taste
½ bag baby carrots ½ bag baby carrots
10 small red potatoes or equivalent quartered potatoes 10 small red potatoes or equivalent quartered potatoes
2 stalks chopped celery (optional) 2 stalks chopped celery (optional)
1 pkg Lipton Recipe Secrets Onion (or Savory Herb and Garlic) 1 pkg Lipton Recipe Secrets Onion (or Savory Herb and Garlic)

I used a 3.5 lb chuck roast, cut into 3 pieces
Place your pot on Saute, add oil, garlic and roast pieces
Brown the pieces of roast on both sides (about 2 to 3 min per side)
Remove roast and set aside for a few minutes
Add onion slices to pot, brown slightly and remove; set aside until later
Add red wine to the pot and deglaze (make sure nothing is sticking to bottom of pot)
Add beef broth, 2 tsp of Better Than Bullion (Beef), and steak sauce (A1 or Heinz 57) and stir
Place roast pieces back in and season with salt, pepper, garlic salt and Italian seasonings
Replace lid, hit the "Cancel" button (to turn off Saute mode)
Cook on Manual high pressure for 45 minutes.
Let pressure naturally release for 15 minutes; then turn knob to vent
While meat is cooking, place vegetables in a gallon size Ziploc bag, add 1 tbs oil, package of recipe secrets onion flavor, and Italian seasonings. Close bag and shake to coat the vegetables evenly.
Remove lid and add vegetables
Add sauteed onion slices on top
Cook for 10 minutes on manual high pressure
Let pressure release manually for 20 minutes; vent to release any remaining pressure.
Enjoy!

I used a combination of a few different recipes to create THIS recipe. Start to finish it took me about 2 hours. Only about 10-15 minutes was "hands on" to saute the meat, deglaze, season, and cut up the vegetables. The rest was cooking time or pre-heat time or pressure release time.  I used a combination of a few different recipes to create THIS recipe. Start to finish it took me about 2 hours. Only about 10 to 15 minutes was "hands on" to saute the meat, deglaze, season, and cut up the vegetables. The rest was cooking time or pre-heat time or pressure release time.