Cut the Chuck Roast into 2" pieces and place in a large mixing bowl. Add the salt and mix in well. Add enough flour to lightly dredge the meat all over. This is something you should do before all of the vegetable prep so that the salt can work into the meat
Prepare the vegetables: slice the onions and place in a medium bowl. Put the carrots, celery, garlic, rosemary, thyme and parsley in a separate bowl. Rinse the potatoes well in a colander, slice in half and place back in the colander
In your pressure cooker vessel, bring it up to medium heat (adjust so the bacon fat doesn't smoke) and cook the bacon slices. Place the bacon on a plate with paper towels after they are cooked. Pour out the bacon fat (carefully) into a separate dish, leaving a small amount to brown the first batch of beef
Raise the temperature to about medium high and place chunks of beef in one by one. After 3 to 5 minutes, turn each piece over. Once a piece is browned nicely (with a slight amount of crispy exterior), take it out and replace it with a raw piece. Keep doing this until all meat is browned. You can put it back in the same bowl.
When all the meat is down, you should have a real mess in your pressure cooker. This is what you what, all of that delicious browned fond in the bottom. Reduce to medium heat and add the onions. As they start to sweat, they will naturally start to break up the fond. After about 5 minutes, add 1/2 cup of the red wine. Keep using your wooden spoon to scrape up the bottom of the pot. Soon, all of the fond will have released. Cook for another 5 minutes until the wine has evaporated
Add the butter and let it melt completely into the onion mixture
Add the contents of the bowl with the vegetables and herbs, the potatoes, the rest of the wine and the beef stock. Stir well.
Add the tomato paste and baking soda. Stir well.
Seal and pressure cook for 45 minutes