Prepare vegetables by cutting carrots into chunky disks, celery into chunks, and onion into cubes.

Create spice blend by combining paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, and dried thyme. Mix this with the all-purpose flour in a small bowl.

Cut chuck roast into 1½-inch cubes, trimming excess fat. Dredge each piece thoroughly in the flour-spice mixture.

Heat 2 tablespoons olive oil in pressure cooker over medium heat. Brown the meat in batches to avoid overcrowding. Set browned meat aside.

Deglaze the pot with balsamic vinegar and ¼ cup beef stock, scraping up all browned bits from the bottom.

Add vegetables and minced garlic, sauté for 3 minutes. Remove all but ½ cup of vegetables and set aside.

Return browned meat to the pot. Add bay leaves, red wine, and remaining beef stock (bringing total liquid to 1-1¼ cups).

Secure pressure cooker lid and cook at high pressure for 20 minutes.

While cooking, prepare red potatoes by cutting them into large cubes.

After the 20-minute cook time, quick-release the pressure. Add potatoes and reserved vegetables, then cook under pressure for another 10 minutes.

Perform a final quick release of pressure. Remove bay leaves before serving.