Take your instant pot and turn it on, and set the "saute" function on the instant pot. Stir together salt, pepper, salt, onion powder, garlic powder, and smoked paprika in a small bowl. Coat the roast with the whole mixture on all sides.

Stream some oil into an instant pot, take 30 seconds rest, and after that, place roast into it by using tongs. Do not move the roast until it is nicely seared and browned, or for 3-4 minutes. Flip the roast by using tongs, sear on another side for 3-4 minutes, keep repeating the process until all the sides are nicely browned.

After that, set the instant pot to "pressure cook" mode on high and set the timer of 60-80 minutes. Add onions, potatoes, and carrots into the pot; you can just place them around the roast. Pour the Worcestershire sauce and beef broth upon everything. Keep the lid and lock it. You should ensure that the vent is set into the sealed position.

When the timer runs, give a natural release of about 10 minutes. Make sure you don’t touch the pot; Move the vent into the venting release position after 10 minutes and allow the complete natural release of steam and let the float valve drop down before you take out the lid.

Shift the onions, potatoes, roast, and carrots into a platter. Take two forks and shred the roast into chunks. You can use the handheld strainer to eradicate the tiny bits from your broth. Set “soup” setting on the instant pot. Whisk corn starch and water together into it. Once your broth starts to boil, drizzle up some starch blend to the point gravy becomes thicker. Add pepper, salt, and garlic powder for enhanced taste.

Serve the dish with gravy sprinkled over roast and vegetables. You can garnish it with fresh parsley and fresh if you want, enjoy!