Wash and dry all produce. Carefully chop your potatoes. If using large carrots, peel and cut into larger chunks. Set aside.
Turn your Instant Pot on and set it to SAUTE. While the Instant Pot warms, prepare a spice rub in a small bowl. In the small bowl, mix garlic salt, onion powder, black pepper, and smoked paprika. Rub the mixture all over the roast, coating all sides.
Once the Instant Pot is hot, add the oil. Using a pair of tongs lower the roast into the bottom of the pot. Sear the roast on each side for 3-4 minutes until well browned.
Once the roast is browned all over, add the potatoes and carrots, carefully arranging them around the roast. Next, pour the beef broth and Worcestershire sauce over the roast and vegetables.
Place the lid on the pot and turn to the locked position. Set the vent to the sealed position. Next, set the Instant Pot to PRESSURE COOK on HIGH and set to 45 minutes.
When the roast is finished cooking, allow the Instant Pot to do a natural release for approximately 10 minutes. Then switch to a quick release until the float valve goes down. Turn the Instant Pot off.
Remove the roast with the tongs and the potatoes and carrots with a slotted spoon to a large plate or serving platter. Using two forks, shred the roast into smaller chunks of meat. Serve immediately with your favorite gravy. Enjoy!
If you prefer a homemade gravy over canned varieties, you can prepare it from scratch right in your Instant Pot using the leftover broth from this recipe. Simply make sure all the vegetables and meat are removed from the pot. Set the pot to the SOUP setting. In a small bowl whisk together 1/4 cup water with two tablespoons cornstarch. Once the broth is boiling in the Instant Pot add the cornstarch blend. Whisk until the broth begins to thicken and turns to gravy — season with salt and pepper.
Out of Worcestershire Sauce? Check out, What Is Worcestershire Sauce And How To Substitute For It.