A hearty and flavorful pot roast made quickly and easily in the Instant Pot, with tender beef, potatoes, and carrots in a rich gravy.

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Season the chuck roast with salt, pepper, garlic powder, and onion powder.
Turn the Instant Pot to Sauté mode and heat olive oil. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
Add chopped onion and garlic to the pot. Sauté for 2-3 minutes until fragrant.
Stir in tomato paste and cook for 1 minute.
Pour in beef broth and Worcestershire sauce. Scrape up any browned bits from the bottom of the pot.
Return the roast to the pot. Seal the lid and set to Pressure Cook (High) for 60 minutes.
After cooking, allow natural release for 15 minutes, then quick release any remaining pressure.
Add the potatoes and carrots to the pot. Seal and cook on High Pressure for 10 more minutes.
Quick release the pressure. Remove roast and vegetables to a platter and keep warm.
Turn the pot to Sauté. Mix cornstarch with water to form a slurry and stir into the liquid to thicken the gravy.
Serve roast sliced with vegetables and gravy on top.