Start by grabbing your chuck roast and placing it on a plate or a clean work surface. Season the beef with the salt, pepper, garlic powder, onion powder and smoked paprika. Using your hands, rub the seasonings into the chuck roast until they are evenly distributed across all the surfaces of the chuck roast. Set aside and wash your hands.

Turn your instant pot to sauté mode on high and add in the avocado oil. Let it heat up for a minute or so and then add in your chuck roast. Let it cook for about 3 minutes on each side until browned.

Once both sides have browned, add in your garlic cloves and fresh sage and rosemary, followed by your chopped onions, carrots and potatoes. Then add in your beef bone broth followed by your beef broth and then red wine.

Turn your instant pot to high pressure and cook for 60 minutes. Once the timer has gone off, hit the quick release button and then remove the cover once the pressure has completely released. Remove the chuck roast from the pot and place onto a clean cutting board. Break the beef apart using 2 forks.

After you have broken the chuck roast into pieces, add your corn starch into a small bowl along with the water and mix to make a corn starch slurry. Place your instant pot on sauté mode and then add in your slurry. Mix until everything is well combined. Once your pot gets to a low simmer, you can turn the instant pot off, add your beef back in and then serve!

Hint: Try to prepare all of your ingredients as described above before beginning the cooking process. Ex: Chop your fresh herbs, potatoes (if applicable), onions and carrots. This cooking process moves quickly and having everything prepared ahead of time really helps!