1-Getting Your Ingredients Ready: First, trim any excess fat from the 3-5 pound beef chuck roast and season it with 1 teaspoon each of salt, onion powder, and garlic powder, plus 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika if you like a bit of smokiness. Chop your vegetables: 4 large carrots and 1 large yellow onion, and have 1 pound of baby red potatoes on hand. Setting everything out ahead makes cooking a breeze.

2-Cooking in the Instant Pot: Turn your Instant Pot to sauté mode and heat 1 tablespoon of oil. Sear the seasoned chuck roast on all sides for about 3-4 minutes per side to lock in those flavors. Once browned, add the chopped onion, carrots, and potatoes to the pot along with 4 cups of beef broth, 2 tablespoons of Worcestershire sauce, and 1/4 cup of water.

Seal the lid and set the Instant Pot to high pressure. Cook for 60 minutes if you have a 3-pound roast or 80 minutes for a 5-pound one. After cooking, let it naturally release pressure for 10 minutes, then carefully vent the rest. This step ensures the meat is tender and juicy.

3-Finishing Touches: Remove the roast and vegetables from the pot, then shred the beef easily with forks. Strain the broth and return it to the pot. To make the gravy, whisk 2 tablespoons of cornstarch with a bit of water until smooth, stir it into the boiling broth, and let it thicken. Taste and add more salt, pepper, or garlic powder as needed. Serve everything topped with the gravy and garnish with fresh thyme or parsley for a pop of color.