1-Preparing and Seasoning the Roast: First, season your 3 to 5 pounds of beef chuck roast with 1 teaspoon each of salt, onion powder, and garlic powder, plus 0.5 teaspoon black pepper and 0.5 teaspoon smoked paprika if you like a smoky twist. This simple mix brings out the best in the meat. Next, heat your Instant Pot on sauté mode and add 1 tablespoon of oil to sear the roast on all sides for 3 to 4 minutes each, creating a golden crust that locks in juices.

2-Adding Vegetables and Liquids: Once the roast is seared, place it in the pot and surround it with 1 pound of baby red potatoes, 4 large carrots chopped into large chunks, and 1 large chopped yellow onion. Pour in 4 cups of beef broth and 2 tablespoons of Worcestershire sauce to add moisture and flavor. This step ensures everything cooks together evenly, infusing the vegetables with the roast’s savory essence.

3-Pressure Cooking and Releasing: Set your Instant Pot to pressure cook on high for 60 to 80 minutes, depending on roast size 60 minutes for 3 pounds or 80 minutes for 5 pounds. After cooking, let it do a natural release for 10 minutes, then quick release the remaining pressure carefully. If you’re using frozen meat, add 20 to 30 minutes to the cooking time and skip searing to keep things simple.

4-Finishing Touches and Serving: Transfer the roast and vegetables to a platter and shred the beef with forks for easy serving. To make gravy, strain the remaining broth, whisk together 0.25 cup water and 2 tablespoons cornstarch, then add it to the boiling broth to thicken it before seasoning to taste. If you’re using leaner cuts, mix in extra fat like oil or butter to avoid drying. The total time for preparation and cooking is about 1 hour and 40 minutes, and it serves around 6 people. For more ideas on complementary dishes, check out our Brazilian lemonade recipe to pair with your meal for a refreshing twist.