Ingredients
Scale
- 3–5 pound boneless beef chuck roast
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 pound baby red potatoes
- 4 large carrots, chopped into 2-inch pieces (or 1 pound baby carrots)
- 1 large yellow onion, diced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Season the roast with salt, onion powder, garlic powder, black pepper, and smoked paprika.
- Sear the roast in the Instant Pot using the Sauté function until browned on all sides.
- Deglaze the pot with beef broth and Worcestershire sauce.
- Add the roast back to the pot along with potatoes, carrots, and onions.
- Pressure cook on High for 60 minutes (3 lb) or 80-90 minutes (4-5 lb).
- Natural release for 10 minutes before quick releasing any remaining steam.
- Shred the roast and prepare gravy using cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Dishes
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg