Directions

1. Cut chuck roast in half or thirds to fit in a 6-quart Instant Pot. In a small bowl, combine garlic powder, onion powder, 1 tsp. salt, and ½ tsp. pepper, then sprinkle over all sides of the meat. Set Instant Pot to the Sauté setting. Add oil and heat until very hot, 30 seconds to 2 minutes. Brown about half of chuck roast at a time, turning as needed, until each side is well browned, 3-4 minutes per side. Set aside on a plate while you brown the remaining meat.
2. Return chuck roast to Instant Pot. Arrange carrots, celery, and onion on top. Add garlic, broth, soy sauce, and Worcestershire sauce. Close the lid and set the pressure valve to Sealing. Set the Instant Pot to the Pressure Cook setting and the pressure to High. Cook 1 hour and 15 minutes. (It will take about 20 minutes for the pot to come to pressure; that’s when the cook time begins.)
3. Turn the pressure cooker off and let it natural-release pressure for 10 minutes. Carefully release the remaining pressure with the valve. Remove beef and vegetables to a platter. Strain and measure 2 cups broth for gravy (step 4). Break 3 cups of beef into bite-size pieces and save it and the remaining broth (about 5 cups) for French Dip Sandwiches and Quick Beef and Vegetable Ramen (see links in recipe description above) or other uses; chill, covered, up to 2 days.
4. Stir together cornstarch and water in a small bowl. Pour the reserved 2 cups broth back into the Instant Pot, set to Soup or Sauté setting, and heat until boiling. Stir in cornstarch mixture. Cook gravy until thickened, about 2 minutes, stirring often. Season with more salt and pepper to taste if you like.
5. To serve, break the roast from the platter into large pieces with a fork. Serve meat and vegetables over mashed potatoes, if you like. Spoon gravy on top and add a sprinkle of parsley.