Place the pickling spices, thyme sprigs and bay leaves into a cheese cloth bag.
Season the meat generously with salt and ground black pepper.
Turn the instant pot/pressure cooker to "saute". Add 2 tablespoons of oil and allow it to get hot. Add the beef roast to the pot and brown on all sides for about 5 minutes or until golden brown. Transfer the roast to a plate and set aside.
Add the remaining oil into the instant pot. Add the sliced onions, carrots and celery. Cook for about 3-4 minutes, stirring often. Add the garlic and cook for an additional minute.
Deglaze the pot by adding the wine and the vinegar. Scrape the bottom of the pot with a wooden spoon to loosen any brown bits from the bottom of the pot. Cook for about 2 minutes.
Stir in the broth, bouillon, 1/4 teaspoon of salt and 1/4 teaspoon of black ground pepper and the spice bag.
Press the keep warm/cancel button on the instant pot. Return the meat to the pot with any collected juices. Close the lid. Set the instant pot to meat/stew and set the timer to 55 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then do a quick release.
Carefully unlock and remove the the lid. Remove the roast to a cutting board and let it rest, covered with aluminum foil for about 5 - 10 minutes.
In the meantime, remove the spice bag from the pressure cooker and stir in the gingersnap cookie crumbs.
Using an immersion blender, blend most of the veggies in the sauce (I do a quick blend so I am left with a few chunks of carrots and onions). If you prefer a totally smooth sauce you can blend a bit longer. Turn the instant pot to "saute" for 5 minutes. (while you slice the meat).
Slice the meat thinly.
Press the cancel/warm function and taste the sauce. Adjust the seasoning to your taste.
Return the meat to the instant pot and spoon the sauce over so all the slices get coated with the sauce. Serve or keep it warm in the pressure cooker until you are ready to serve.