Ingredients:

• 3-5 pound beef chuck roast (see notes for frozen roast instructions)
• 1 tablespoon oil
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• 1 pound baby red potatoes
• 4 large carrots, chopped into large chunks (see notes for baby carrots)
• 1 large yellow onion, chopped
• 4 cups beef broth
• 2 tablespoons Worcestershire sauce
• ¼ cup water
• 2 tablespoons cornstarch

Instructions:

1. Season the Roast:
   • Turn your Instant Pot to "saute."
   • In a small bowl, mix salt, pepper, onion powder, garlic powder, and smoked paprika.
   • Rub this spice mix all over the roast to coat evenly.
2. Sear the Roast:
   • Add oil to the Instant Pot and let it heat for about 30 seconds.
   • Use tongs to carefully place the roast into the pot.
   • Let it sear for 3-4 minutes without moving it, until browned.
   • Flip the roast to another side and sear for another 3-4 minutes, repeating until all sides are browned.
3. Pressure Cook:
   • Switch the Instant Pot to “pressure cook” on high for 60-80 minutes (60 minutes for a 3-pound roast, 80 minutes for a 5-pound roast).
   • Add the potatoes, onions, and carrots around the roast.
   • Pour beef broth and Worcestershire sauce over everything.
   • Close the lid, ensuring it’s locked, and set the vent to the sealed position.
4. Natural Pressure Release:
   • Once the cooking time is complete, allow a natural release for 10 minutes.
   • Afterward, turn the vent to the venting position and let all steam release before removing the lid.
5. Shred the Roast:
   • Transfer the roast, potatoes, carrots, and onions to a platter.
   • Shred the roast using two forks.
   • Use a handheld strainer to remove any solids from the broth in the Instant Pot.
6. Make the Gravy:
   • Set the Instant Pot to the “soup” setting.
   • In a small bowl, whisk together water and cornstarch.
   • Once the broth in the pot is boiling, stir in the cornstarch mixture and continue to stir until the gravy thickens.
   • Season with additional salt, pepper, and garlic powder to taste.
7. Serve:
   • Pour the gravy over the shredded roast and vegetables.
   • Garnish with fresh thyme or parsley if desired.

Notes:

• If using baby carrots, they will cook faster than large carrots. To prevent them from becoming too soft, reduce the cooking time by 10 minutes and add the baby carrots after the first pressure cook. Set the pot to pressure cook for an additional 10 minutes to cook the carrots.
• For a frozen roast, add 20-30 extra minutes to the pressure cooking time. You can skip the searing step if desired—just rub the spices on the frozen roast and proceed directly to pressure cooking.

Nutrition
Calories: 133 kcal | Carbohydrates: 23 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 1 g | Sodium: 1087 mg | Potassium: 672 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 8101 IU | Vitamin C: 12 mg | Calcium: 45 mg | Iron: 1 mg