Cut all of the vegetables aiming for 1 - ½ inch cubes and mince the garlic. The mushrooms may or may not need to be cut, if they are on the small side leave them, if they are closer to 2 inches in diameter quarter them and remove stems if they are still on.

Put the olive oil, butter or bacon grease into the Instant-Pot with the garlic and turn on the saute button. I used a little of all three to give it some extra flavor. If your machine doesn’t have this function you can also do it on the stove.

Once the oil or butter is hot and the garlic has been sauteed a bit put in your chuck roast and brown it

While your meat is browning dissolve two bullion cubes in 4 cups of boiling water, or have 4 cups of beef broth ready to go

Just before its finished browning sprinkle in some adobo spice and continue to brown a few minutes. This adds a bit of extra flavor to the meat. If you don’t have this it isn’t necessary. Adobo seasoning is just a mix of garlic and other spices used to season meat and other dishes in Latin American, Caribbean, and Filipino cuisines. I just like the flavor and tend to add it to a lot of my cooking.

Add in the soy sauce, worcestershire, thyme, bay leaf and vegetables to your Instant-pot, pour the beef broth over the top, salt and pepper to taste and then give everything a good mix.

Put the lid on and make sure the valve is set to sealing. Now you can either use the manual function and set the time for 35 minutes, or just select the ‘’meat/stew” button which should default to 35 minutes.

Wait for your stew to finish

After it beeps carefully release the valve to ‘venting’ and let it depressurize. When its finished twist off the top and you’re ready to serve!

(Optional - if you’re not carb conscious) Serve with crusty bread or roasted potatoes and a nice glass of red wine.