Take the chuck roast out of the refrigerator about 30 minutes before cooking. Combine the flour & the seasoning blend into a bowl.
Heat the olive oil in the inner pot on high sear/saute until it is very hot, but not smoking. While the oil is heating up, cut the chuck roast into 4" chunks.
Coat the pot roast with the seasoned flour and brown all sides in the hot oil. Deglaze the inner pot with the red wine. Make sure nothing is stuck to the bottom of the pot.
Add in the 2 cups of beef broth and keep the sear/saute on high.
Add in the whole mushrooms and peeled garlic cloves. Cut the onions into large chunks and add to the inner pot.
Peel the carrots, but keep them whole. Wash the potatoes (you don't have to peel them) and keep them whole. Add the Rosemary & Thyme to the pot along with the carrots and potatoes.
Put the pressure lid on and turn the valve to seal. Set Pressure to high for 30 minutes. Allow to natural release for 5 minutes and then manually release the remaining pressure.
Leave the meat in the bottom for at least 5 more minutes while removing the vegetables to avoid having it loose some moisture. See post for details
Make gravy with the juices if desired. Serve & Enjoy!