- (3 pound) Beef Roast Chuck
First, chuck roasts are fine to do without a sear. Any other cut like shoulder, arm, etc needs to be given a very good and complete sear on ALL sides of the meat. This can't be rushed, but if you take your time you will get a great result.
Next - horseradish. If you put prepared horseradish (I like Golds') over the top of the seared meat after it's placed in the IP, you will get a more tender result, with no heat or horseradish flavor. You will get a more 'tangy' flavor, but in a good way.
Lastly, it needs to go for 60 minutes (regardless of size, whether a 2 or 4 lb) and go through a full pressure release, so a 'full NPR'.
This will add time before you can open your Pot but will help in the end.