Coat the chuck roast with 1 tsp of salt on all sides.

Turn the instant pot o the the saute function and add the oil.

Sear the roast in the pot on each side. Turn off the saute setting and place the place the garlic, onions, and carrots on top.

In a bowl whisk together the stock, Worcestershire sauce, remaining salt, pepper, thyme and parsley. Pour this over the meat and vegetables in the instant pot.

Place the lid on the pot and seal. 90 minutes.

After allow the pressure to release naturally for 15 minutes, then use the quick release on the lid to release any excess pressure.

Remove the lid and remove the carrots to a serving dish and cover to keep hot. Remove the roast from the pot and tent with foil and allow to rest for 15 minutes.

Meanwhile, turn the pot on saute and bring the liquid remaining in the pot to a boil.

In a small bowl, combine the cornstarch and water until blended.

Whisk in the mixture into the juices in the pot. Turn off saute and cooked to the desired consistency.

Taste and add in additional salt and or pepper if needed.