1-First, turn on your Instant Pot and set it to saute mode to get things started. Mix the salt, pepper, garlic powder, onion powder, and smoked paprika, then rub it all over the 3-5 pounds beef chuck roast. Add the oil and sear the roast for 3-4 minutes on each side until it’s nicely browned this step locks in that delicious flavor.

2-Next, switch to high pressure cooking mode for 60-80 minutes, depending on your roast size like 60 minutes for 3 pounds or 80 for 5 pounds. Add the potatoes, onions, and carrots around the roast, then pour in the beef broth and Worcestershire sauce. Lock the lid and seal the vent for even cooking.

3-After cooking, let it naturally release pressure for 10 minutes, then do a quick release to keep everything tender. Remove the roast and vegetables, and shred the meat with forks for easy serving. For the gravy, strain the broth, set the pot to soup setting, whisk the water and corn starch together, and stir it into the boiling broth until it thickens.

4-Season the gravy with a bit more salt, pepper, and garlic powder if needed, then drizzle it over the meat and veggies. This instant pot pot roast recipe is great for family meals, and you can garnish it simply for a nice touch.