A hearty and tender pot roast made quickly in the Instant Pot, perfect for a comforting family dinner.

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Season the chuck roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
Turn the Instant Pot to sauté mode and add olive oil.
Sear the roast on all sides until browned, then remove from the pot.
Add chopped onion and garlic to the pot and sauté for 2-3 minutes.
Stir in tomato paste, beef broth, and Worcestershire sauce, scraping the bottom to deglaze.
Return the roast to the pot and secure the lid.
Cook on high pressure for 60 minutes, then let the pressure release naturally for 15 minutes.
Add carrots and potatoes, then cook on high pressure for an additional 10 minutes.
Release pressure manually and remove the roast and vegetables.
To thicken the sauce, mix cornstarch and water, then stir into the pot on sauté mode until thickened.
Slice the roast and serve with the vegetables and gravy.

For extra flavor, marinate the roast with seasonings for a few hours before cooking.
You can substitute red wine for half of the beef broth.
Use baby potatoes for easier prep.