Pressure Cooker Pot Roast

INGREDIENTS:
1 FFF Chuck Roast
3 Potatoes - Cut to 1 inch Cubes
3 Sliced Carrots
1 Roughly Chopped Yellow Onion
4 Cloves of Garlic 
2 Tablespoon Olive Oil
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Worcestershire sauce
3-4 Cups Beef Broth 
Salt & Pepper
Rosemary
Thyme

DIRECTIONS:
1. Defrost your Chuck Roast. While your roast is defrosting, cut up the potatoes, onions, carrots and any other desired vegetables. Then season the roast on all sides.
2. Add some oil to a pan on high heat and sear the roast on all sides. Once seared, move the roast from the pan into the pressure cooker.
3. In the same pan, turn down to medium heat and add in the onions and garlic. Once fragrant, add in half of the Beef Broth to deglaze the pan. 
4. Once deglazed, add the chopped vegetables and the sauce from the pan to the pressure cooker with the meat. Then pour over the rest of the Beef Broth, the spices, Worcestershire sauce and apple cider vinegar.
5. Set your pressure cooker to "medium" and cook for about 2.5 hours.
6. After it is done, release the pressure and let it sit for about 20 minutes or so.
7. When you are ready to eat, serve and Enjoy!