• Bring chuck roast to room temperature at least 30 minutes prior to cooking, and generously coat with salt and pepper.
• When it's time to cook, turn on Saute function on the Instant Pot and warm the oil in the inner pot.
• Sear both sides of the chuck roast until golden brown, about 3-5 minutes each side, and remove from the pot. Select Cancel on the Instant Pot and add the removable trivet to the pot. Then add the meat and onions back into the pot.
• Meanwhile, in a medium bowl whisk together the cocoa powder, red wine or broth, rosemary, garlic, Chipotle and tomatoes.
• Pour the sauce mixture over the meat, and cover and lock the pot.
• Select Manual High Pressure and set the time to 60 minutes if using 2 smaller pieces, or 75 minutes if using 1 large piece.
• When complete, use a Quick release to release pressure from the pot, then remove the roast and set aside.

To make the Gravy:

• Strain the cooking liquid out of the pot, making sure to scrape the bottom of the pot to release and stuck bits, and reserve at least 2 cups of liquid.
• Select Saute on the Instant Pot, and add the liquid back to the pot, and whisk in the flour. If you are aiming for a thicker sauce, go ahead and add the entire amount, but if you'd like a thinner gravy, start by adding about ⅛ cup of flour, and add to it in small amounts to get the desired consistency. Remember that the gravy will thicken as it heats up, so be patient by stirring in your amounts and checking the consistency before adding more flour.
• Add in salt & pepper to taste.
• When desired consistency is reached, remove from the pot and set in a bowl.
• Shred up pot roast and place on a serving platter. Top with gravy and garnish with fresh parsley.