One 3-5 pound beef chuck (or other type) roast

1 Tbsp oil

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp smoked paprika (optional)

1-2 pounds peeled potatoes, chopped in quarters (or unpeeled baby potatoes)

4 large carrots, chopped into large chunks

1 large yellow onion, chopped

2 cups beef broth

2 tablespoons worcestershire sauce

1/4 cup water

2 tablespoons corn starch

1. Mix spices in a small bowl. Rub mixture all over the roast to coat it.
2. Turn your instant pot on to sauté. Drizzle oil in. Wait about 30 seconds. Then place roast in the pot. Don’t move it for 3-4 minutes until well-seared and browned. Repeat until all sides are browned.
3. Add potatoes, onion and carrots (and celery and garlic if desired). Pour the broth/Worcestershire sauce over everything.
4. Put lid on and turn to sealed position. Set to “pressure cook” on high. 60-80 minutes (60 for 3 lbs.; 70 for 4 lbs.; 80 for 5 lbs.)
5. After the natural release, transfer the roast and veggies to a casserole dish.
6. Set to “soup” setting. Whisk together starch and water. When broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper and garlic powder to taste.