Marinate all sides of chuck roast in horseradish and set aside.
Peel and cut shallot into quarters and sauté on Sauté mode with olive oil for about 5 minutes.
Add chuck roast, 2 cups of broth, and 2 bay leaves and pressure cook on high for 1 hour.
While chuck roast is cooking cut potatoes into quarters, and cut ends off of celery stalks.
After an hour of pressure cooking, hit cancel and release pressure.
Add Worchester sauce, potatoes, and celery and cook for an additional 10 minutes.
After finished cooking and pressure released, remove bay leaves, and serve with ketchup.