4 pounds chuck roast
2 tbsp olive oil
1 small onion, chopped
1 medium carrot, sliced
1 celery stalk, sliced
½ cup white mushrooms, sliced
3 garlic cloves, minced
1 tbsp tomato paste
1 cup red wine
2 cups beef or chicken stock
½ tsp dried thyme
1 bay leaf
1 tsp xanthan gum
salt and black pepper to taste
2 tbsp chopped fresh parsley chopped
If your roast is smaller or larger, calculate the cooking time by multiplying the number of pounds by 20 minutes.
Find it online: https://misswish.com/instant-pot-chuck-roast