Servings: 6 to 8

3-3.5 pounds beef chuck roast 3 to 3.5 pounds beef chuck roast
1 cup water 1 cup water
⅓ cup full-bodied red wine (such as cabernet or merlot) ⅓ cup full-bodied red wine (such as cabernet or merlot)
1 ½ tablespoons gluten-free Worcestershire sauce or coconut aminos 1 ½ tablespoons gluten-free Worcestershire sauce or coconut aminos
1-1 ¼ teaspoons sea salt 1 to 1 ¼ teaspoons sea salt
½ teaspoon garlic powder ½ teaspoon garlic powder
½ teaspoon ground black pepper ½ teaspoon ground black pepper
4-5 sprigs fresh thyme (or ½ teaspoon dried) 4 to 5 sprigs fresh thyme (or ½ teaspoon dried)
1 sprig fresh rosemary (or ½ teaspoon dried) 1 sprig fresh rosemary (or ½ teaspoon dried)

Pour the water, red wine, and Worcestershire sauce into the stainless steel bowl of the Instant Pot.
Add the beef chuck roast and sprinkle with sea salt, garlic powder, and ground black pepper.
Place the fresh thyme and rosemary sprigs on top of the roast, then click the lid on the Instant Pot. Set the vent to sealing.
Cook for 115 minutes at high pressure (reduce or increase the time by 7 minutes per pound)
When the Instant Pot is done cooking, naturally release the pressure (about 30 minutes).
When done, shred the meat and enjoy!