1-First, trim any excess fat from the beef chuck roast and season it with salt, pepper, garlic powder, onion powder, and smoked paprika. Rub the mixture all over the roast to lock in those flavors.

2-Turn your Instant Pot to the sauté setting, add the oil, wait about 30 seconds, and then sear the roast for 3-4 minutes per side until it’s nicely browned.

3-Once that’s done, switch the cooker to high pressure. For a 3-pound roast, set it for 60 minutes; for 5 pounds, go with 80 minutes. Arrange the baby red potatoes, chopped yellow onion, and chopped carrots around the roast in the pot. Pour in the beef broth and Worcestershire sauce over everything, then lock the lid and seal the vent.

4-After cooking, let it naturally release pressure for 10 minutes before quick releasing the rest. Transfer the meat and vegetables to a platter and shred the roast with two forks.

5-To make the gravy, strain the broth, set the cooker to soup setting, mix the water and corn starch into a slurry, add it to the broth, and stir until it thickens. Serve the gravy over the meat and veggies, and garnish with fresh herbs if you like.