Prepare the Beef: Cut the boneless beef chuck roast in half and season it with kosher salt and black pepper. Let it rest while setting up the Instant Pot.

Sauté the Beef: Set the Instant Pot to sauté mode, heat olive oil, and brown the beef on both sides for about 4 minutes each. Transfer to a plate.

Sauté the Aromatics: In the same pot, cook the chopped onion for about 4 minutes, add minced garlic, then turn off sauté mode.

Build the Flavor Base: Stir in tomato paste and Worcestershire sauce, add beef broth and scrape up any browned bits.

Cook the Roast: Return the beef to the pot, add thyme, secure the lid and cook on Manual/Pressure Cook at high pressure for 60 minutes.

Release Pressure: Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Remove the lid.

Add the Vegetables: Place cut carrots and whole baby potatoes on top of the beef, secure the lid, and cook on high pressure for 5 minutes.

Make the Gravy: Shred the beef, mix cornstarch with water, add to pot, stir, and allow to thicken.

Serve and Enjoy: Serve warm on a platter with gravy and choice sides.