Pat dry the chuck roast with a paper towel.
Combine the salt, pepper, granulated garlic, paprika powder and dried oregano in a bowl. Generously season the chuck roast on all sides with the spice combination.
Mince the garlic cloves and chop the onion.
Set the instant pot function to saute and add the oil. Once hot, add the chopped onion and saute for about 2 minutes.
Add the minced garlic and saute for another 30 seconds.
Transfer the chuck roast to the instant pot and sear for 3-4 minutes on each side or until a nice color develops.
Remove the beef from the instant pot and transfer to a plate. Set aside for now.
Pour in the beef broth and apple cider vinegar and use a wooden spoon to deglaze the bits off of the bottom of the instant pot.
Transfer the chuck roast back to the instant pot and add in the thyme, rosemary and bay leaves.
Cancel the saute function and close the lid.
Cook on high pressure for 60 minutes. Once finished cooking, allow to natural release for 10 minutes.
Release any remaining pressure before opening the lid.
Make the optional gravy and serve.