Step 1

Peel and dice your potatoes and carrots.

Step 2

Load beef stock into your instant pot pressure cooker. Place the frozen chuck over it and season the chuck with salt, pepper, garlic powder and onion powder. Place the lid on the instant pot, set the valve to sealing and cook for 90 minutes on manual/pressure cook.

Step 3

Allow pot roast to rest for 10 minutes on your clean chopping board. While it rests load carrots and potatoes into the instant pot, season with salt and pepper and cook for 5 minutes on manual pressure.

Step 4

Using meat claws shred the cooked chuck roast or slice if using top round.

Step 5

Take about 25% of the carrots and potatoes from the instant pot, along with leftover stock and blend. This will then be your beef gravy to pour over your pot roast. Load beef pot roast with carrots, potatoes, and gravy onto dinner plates.