Ingredients

• 3–5 lb beef chuck roast (see notes if using frozen)
• 1 tbsp oil
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• 1 lb 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 tbsp Worcestershire sauce
• ¼ cup water
• 2 tbsp cornstarch

Instructions

1. Prep the Roast:
   • In a small bowl, mix salt, pepper, garlic powder, onion powder, and smoked paprika.
   • Rub the seasoning blend all over the roast.
2. Sear the Meat:
   • Turn your Instant Pot to Sauté. Add oil and let it heat for about 30 seconds.
   • Using tongs, place the roast into the pot. Sear for 3–4 minutes per side until browned all over. Remove from sauté mode.
3. Pressure Cook:
   • Set the Instant Pot to Pressure Cook – High:
     • 60 minutes for a 3 lb roast
     • 80 minutes for a 5 lb roast
   • Add potatoes, carrots, and onions around the roast.
   • Pour in beef broth and Worcestershire sauce.
   • Secure the lid and set the valve to Sealing.
4. Natural Release:
   • Once cooking is complete, let the pressure release naturally for 10 minutes.
   • Then switch the valve to Venting to release remaining steam. Open the lid when the float valve drops.
5. Make the Gravy:
   • Transfer roast and vegetables to a platter. Shred the roast using two forks.
   • Use a strainer or spoon to remove solids from the broth in the pot.
   • Switch the pot to the Soup setting and bring the broth to a boil.
   • In a small bowl, whisk together ¼ cup water and 2 tbsp cornstarch. Stir into the boiling broth to thicken into gravy.
   • Season gravy with additional salt, pepper, or garlic powder if desired.
6. Serve:
   • Pour the gravy over the roast and vegetables.
   • Garnish with fresh thyme or parsley if you like.

• Using Baby Carrots: They cook faster. To avoid mushy carrots:
• Reduce initial pressure cooking time by 10 minutes
• Omit carrots at first, then add them after pressure cooking and cook for an additional 10 minutes.
• Frozen Roast:
  • Add 20–30 minutes to pressure cook time.
  • Skip searing—rub roast with seasonings and go straight to pressure cooking.

Nutrition