1-Getting Started with Your Ingredients: Before you dive in, gather everything you need to make the process smooth and fun. Start by setting your electric pressure cooker to sauté mode and mixing together the salt, black pepper, garlic powder, onion powder, and smoked paprika if you’re using it. Rub this spice blend all over your 3 to 5 pound beef chuck roast for that first burst of flavor.

2-Once seasoned, add 1 tablespoon of oil to the pot and sear the roast on all sides. This step takes about 3-4 minutes per side and gives the meat a wonderful brown crust that enhances the overall taste.

3-Building the Base and Pressure Cooking: After searing, switch your cooker to pressure cook mode on high. For a 3-pound roast, set it for 60 minutes, or go for 80 minutes if you’re using a 5-pound one. Arrange the 1 pound of baby red potatoes, chopped yellow onion, and 4 large carrots around the roast in the pot.

4-Pour in 4 cups of beef broth and 2 tablespoons of Worcestershire sauce to cover everything nicely. Lock the lid, seal the vent, and let the magic happen. Once done, allow a natural release for 10 minutes before doing a quick release for the rest.

5-Finishing Touches: Remove the roast and veggies to a platter and shred the meat with forks. For the gravy, strain the broth, set the cooker to simmer, and whisk together 1/4 cup water and 2 tablespoons cornstarch. Stir this into the boiling broth until it thickens, then season to taste. Serve it all up with the gravy spooned over the top, and add fresh herbs for extra flair.