Instructions

• Season the chuck roast pieces generously with salt and pepper and let sit at room temperature for 15 minutes.
• Set the Instant Pot to Sauté. Add 2 teaspoons oil to the liner. When the oil is hot, sear the roast pieces 2–3 minutes per side until browned on all sides. Turn off Sauté and push the meat to the side of the pot.
• Add 1 tablespoon Dijon mustard, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon celery seed, and 1½ cups beef broth to the pot. Stir to combine and scrape up any browned bits from the bottom.
• Close the lid and set the valve to Sealing. Cook on High Pressure for 50 minutes. When the cook time ends, allow a 15-minute natural pressure release.
• After 15 minutes of natural release, carefully switch the valve to Venting to release any remaining pressure, then open the lid. Transfer the meat to a plate, cover, and set aside to rest.
• Add the 16 ounces halved small potatoes and the 4 peeled carrots (each sliced into 4 pieces) to the pot with the cooking liquid. Close the lid, set the valve to Sealing, and cook on High Pressure for 2 minutes. When the cook time ends, switch the valve to Venting to quickly release pressure, then open the lid.
• Press Sauté. In a small bowl, whisk together 2 tablespoons tapioca starch and 2 tablespoons coconut aminos to make a slurry. Reserve about half of the slurry.
• Add about 2 tablespoons of the slurry to the hot pot liquid, whisking constantly. Bring the liquid to a boil and cook until it thickens. If the gravy needs more thickening, add the reserved slurry a little at a time, bringing it back to a boil after each addition, until you reach the desired consistency.
• Turn off Sauté. Slice or shred the pot roast and serve hot with the potatoes, carrots, and gravy. Garnish with fresh thyme and parsley, if desired.