In a small bowl, combine the garlic powder, onion powder, seasoning salt, fresh thyme, and black pepper. Rub the mixture all over the chuck roast pieces.

Heat the oil on “saute” mode in your Instant Pot. Sear the chuck roast on all sides using tongs (about 2-3 minutes per side) until all sides are browned. When completely seared, remove from the Instant Pot and set aside.

Stir together the beef broth, red wine, tomato paste, balsamic vinegar, and Worcestershire sauce until no lumps of tomato paste remain. Pour the mixture into the Instant Pot and scape up the brown bits at the bottom of the pot. This will prevent the burn notice.

Add the beef chunks back to the Instant Pot. Close the lid, and pressure cook on high for 65 minutes.

After 65 minutes, allow for a natural release of 15 minutes. When the natural release is complete, release the pressure using the valve on the lid. Using tongs or a strainer, remove the meat, cover it with aluminum foil on a plate, and allow it to rest.

Add the potatoes, carrots, and onion to the Instant Pot and pressure cook for 5 minutes while the meat rests. Allow for a 5-minute natural release. While the natural release is going, shred the pot roast.

Remove the vegetables from the pot and serve with shredded pot roast!