1-Getting started with this Instant Pot pot roast recipe: Begin by mixing the seasonings to rub on the beef, which helps lock in all that tasty flavor right from the start. Preparation time is about 20 minutes, so it’s quick to set up.

2-First: mix salt, black pepper, garlic powder, onion powder, and smoked paprika; rub this spice blend all over the beef roast. This step adds a delicious layer of seasoning that makes the meat extra yummy.

3-Next: set the cooker to “saute” mode, add oil, and sear the roast on all sides for 3-4 minutes per side until browned. This gives the roast a nice crust and boosts the flavor profile.

4-Then: switch to “pressure cook” on high for 60 minutes if using a 3-pound roast or 80 minutes for a 5-pound roast. After that, add potatoes, onion, and carrots around the roast in the cooker, then pour in beef broth and Worcestershire sauce, lock the lid, and seal the vent.

5-Once cooking finishes, naturally release pressure for 10 minutes, then quick release any remaining pressure and open the lid. Transfer the roast and vegetables to a serving platter and shred the meat with forks for easy serving.

6-Finally, strain the cooking broth back into the pot and set to “soup” or boiling mode; mix water and corn starch and whisk into the broth to thicken gravy, then adjust seasoning if needed. Serve the shredded pot roast and vegetables with the gravy poured over, and optionally garnish with fresh thyme or parsley. The total cooking time, including pressure release, is about 1 hour 40 minutes to 2 hours 10 minutes, depending on the roast size.