Servings: 6

2 teaspoons salt 2 teaspoons salt
2 teaspoons black pepper 2 teaspoons black pepper
2 teaspoons smoked paprika 2 teaspoons smoked paprika
1 teaspoon garlic powder 1 teaspoon garlic powder
1 teaspoon onion powder 1 teaspoon onion powder
3 pound boneless chuck roast 3 pound boneless chuck roast
1 tablespoon olive oil 1 tablespoon olive oil
1 cup bone broth 1 cup bone broth
Several slices of yellow onion Several slices of yellow onion

Stir together the salt, black pepper, garlic powder, onion powder and smoked paprika. Sprinkle the spice mixture on both sides of the chuck roast and cut the roast into four even pieces.
Add the oil to the Instant Pot and turn the unit to Sauté. When the oil is hot, add two pieces of the chuck roast to the pot and cook on both sides to brown, about two to three minutes per side. Repeat with the other two pieces.
Remove the chuck roast pieces, pour in the broth and use a sturdy wooden spoon to scrape up any little meat bits on the bottom of the pot.
Place the chuck roast back in the Instant Pot and spread onion slices on top. Hit the Cancel button to reset the Instant Pot, seal the unit and cook on the Manual setting for 50 minutes.
After pressure cooking, let the Instant Pot naturally release for at least 15 minutes and then flip the valve open to release the remaining pressure. Most of the pressure should have released naturally after the initial 15 minutes.
Move the meat to a large cutting board and use two forks to shred the beef. Discard any pieces of fat. Enjoy!