2 tbsp vegetable oil 5 lb chuck roast 1 tsp salt 1 tsp black pepper 4 cups beef broth 1 tsp onion powder 3 cloves garlic 1/4 cup horseradish 2 lbs potatoes 1 lb carrots
Sear the roast as directed, then scrape bits from pan using broth. Place back into pot and top with garlic, onion powder, and horseradish. Set to cook for 40 minutes.
Naturally release pressure, then add in potatoes and carrots. Cook an additional 30 minutes then release pressure, shred meat, and serve.