Select the sauté function on your Instant Pot and heat olive oil until shimmering. Season the chuck roast with salt and pepper, then sear for 4-5 minutes on each side until golden brown.

Layer chopped root vegetables on top of the roast without stirring to keep the meat moist.

Pour in beef broth and Worcestershire sauce over the meat and vegetables, covering all ingredients.

Secure the lid and set the pressure cooker to high for 60-75 minutes, followed by a natural pressure release for 10-15 minutes.

For gravy, switch to sauté mode and simmer the remaining liquid. Mix cornstarch with water to create a slurry and thicken the gravy.

Slice the pot roast against the grain, serve with vegetables, and drizzle with gravy.