2 pounds beef chuck roast, cut in half
Kosher salt and black pepper
1 Tbsp vegetable oil
1 small yellow or red onion, peeled and cut into wedges
4 garlic cloves, smashed and peeled
3/4 cups dry red wine
1/2 Tbsp red wine vinegar
2-3 fresh woody herb sprigs, such as a mix of thyme, sage and rosemary (or 1/2 teaspoon dried thyme, rosemary or sage)
2 lb root vegetables, such as a mix of peeled carrots and parsnips, cut into 2-inch chunks

1. Season the beef generously all over with about 1/2 Tbsp salt. Using the sauté setting, warm the oil in a 6- to 8-quart electric pressure cooker. Add one chunk of the beef and sear one side until deeply browned, about 5 minutes. Flip and sear other side. Remove beef and set aside.
2. Add the onions and garlic; season with salt and pepper. Cook, stirring, until the garlic is softened, about 2 minutes. Pour in the wine, vinegar and 1/4 cup broth; season generously with black pepper and lightly with salt. Using a metal or wooden spoon or spatula, scrape up all the browned bits on the bottom of the pot. Turn off the sauté setting. Add the herbs and nestle the beef into the liquid. Cook on high pressure for 45 min – 1 hr.
3. Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Add the vegetables to the pot, tucking them below the liquid. Cook on high pressure until the beef and vegetables are both tender, an additional 4 minutes. Quick-release.
4. If you’d prefer a thicker gravy, strain the cooking liquid and return it to the pot. Using the sauté function, bring it to a boil. Meanwhile, combine 2 Tbsp butter and 2 Tbsp flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with drained, pickled onions. Serve extra gravy on the side.