Turn the Instant Pot on to saute mode and season beef all over with salt & pepper, coating generously. After a few minutes, add the olive oil and wait until oil is hot to add chuck roast. Sear on four sides for 2-3 minutes each side until browned.
Remove roast from heat and add red wine, simmering another 2 minutes until pot is deglazed. Turn Instant Pot off, then add beef broth, chuck roast, onion soup mix, garlic, Worcestershire, onions, potatoes, carrots and herbs, in that order.
Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 40 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook for 40 minutes.
Let the pressure naturally release (should take about 15 minutes). Open the lid when pressure gauge has dropped and the lid opens easily.
Gently remove vegetables and set on a platter, then shred the pot roast before adding to the veggies. Meanwhile, mix the water and cornstarch together in a small bowl to form a slurry.
Turn the Instant Pot back to saute mode and stir in slurry, bringing the juices to a boil to make the gravy. Simmer for 5 minutes or so until thickened, then pour over pot roast and veggies. Serve and enjoy!