Pat the meat dry, rub salt and pepper on the outside and leave it on the counter for about 30 minutes to bring to room temperature.
Meanwhile, prepare the vegetables. Cut and chop all the vegetables and divide them in half to be used separately. Reserve daikon, celery, and carrots to be added after the meat is cooked.
When the meat is ready, plug in the Instant Pot®.
Add half of the vegetables listed in the main section in the bottom of the liner pot evenly.
Add the herbs.
Place the chuck roast on top of the vegetables and herbs. Cut the roast if necessary to fit them in the pot.
Add Worcestershire sauce, and beef stock on top to coat the meat. And add the rest of the remaining vegetables, except for the vegetables listed under "To Add After Meat is Cooked."
Close the lid tightly, and close the vent.
Press “MEAT” and then “—“ to increase the time to 70 minutes.
When the timer goes off, release the pressure manually (QR) by opening the vent valve carefully. Normally for meats, you want to release the pressure naturally (NPR) but since you are going to cook again, it's ok to release the pressure quickly for this recipe.
When the pressure is completely released, open the lid and add the remaining vegetables listed under "To be Added After Meat is Cooked" on top.
Close and lock the lid, press “MANUAL” or "Pressure Cooker" and set the timer for 5 minutes.
When the timer goes off, release pressure manually (QR) at 10 minutes.
Place the meat on a platter and let it rest for 10 minutes before serving.
Take out the vegetables carefully and serve with the meat as a side.
This is a two-part instruction so you can serve veggies as a side. If you are buying the meat from a butcher, don’t let him trim the fat. You want the fat to make the meat tender so don’t trim it before cooking. You can always skim the fat after the meat has been cooked.