Step 1

Cut the beef roast in half.

Step 2

Season the beef on all sides with the salt and pepper.

Step 3

Heat the oil in the Instant Pot using the sauté function until hot.

Step 4

Place the beef in the pot and brown, 3-4 minutes per side. Transfer to a clean plate.

Step 5

Add the onion to the pot. Cook until softened and lightly browned, stirring often, about 4 minutes. Stir in the garlic and turn off the Instant Pot.

Step 6

Add the tomato paste, Worcestershire sauce and beef broth. Stir well and scrape up any browned bits that are stuck to the bottom of the pot.

Step 7

Put the beef back in the pot. Add the fresh thyme sprigs or dried thyme.

Step 8

Close the Instant Pot lid and move the steam release valve to the sealing position. Pressure cook on high pressure for 60 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes and then quick release any remaining pressure by moving the valve to the venting position.

Step 9

Open the Instant Pot lid and add the carrots and potatoes on top of the beef. Close the lid, seal the pot, and pressure cook for 5 more minutes on high pressure. Then let the pressure naturally release for 10 minutes. Quick release any remaining pressure.

Step 10

Remove the beef and vegetables from the pot, leaving the juices in the pot. Discard the fresh thyme stems. Use two forks to shred the roast into chunks.

Step 11

Thicken the juices in the pot (optional): Turn on sauté. Stir together 2 tablespoons each of cornstarch and water and then stir into the liquid in the Instant Pot. Cook, stirring occasionally, until gravy has thickened slightly.