Using a sharp knife, carefully cut roast horizontally into 3 steaks. Season on both sides with salt and pepper, cover, and refrigerate for 24 hours. (If time does not permit, let beef sit, seasoned, at room temperature for as long as possible, up to 1 hour.

Set Instant Pot or other electric pressure cooker to Sauté: High and add cooking oil. When hot, working in batches, brown meat well on both sides; transfer to a platter and set aside; when cool enough to handle, cut into 1- to 2-inch chunks.

Add onion, carrots, celery, mushrooms, and garlic to the pot and cook, stirring often, until aromatic, slightly softened, and starting to brown, 6 to 8 minutes. Make a well in the center and add the tomato paste; cook, stirring the paste, until caramelized and aromatic, about 3 minutes. Add the red wine, bring to a simmer, and cook until only about ¼ cup of liquid remains, about 5 minutes.

Meanwhile, add the beef stock, gelatin, Worcestershire, soy, and anchovy filets to the bowl of a blender and process until well blended; when wine is reduced, add stock mixture to the pot.

Toss the beef with the flour, shaking off excess, and add to pot. Add the bay leaves, seal the pot, and cook under high pressure for 80 minutes.

At the end of the cooking time, quick-release the pressure, then carefully remove the lid. Using tongs, remove and discard the onion, carrots, celery, and mushrooms. Taste and add salt and pepper as desired; add cubed potatoes, carrots, onions, and celery to the pot. Seal and cook under high pressure for 8 minutes. Quick-release the pressure and serve at once.

Note: The unflavored gelatin is not necessary for flavor, but it will deliver the collagen you'd find naturally in a slow-cooked homemade beef stock. Omit it certainly if you are using your own stock.