Make the herb seasoning. In a small bowl mix the salt, onion powder, garlic powder, pepper, oregano, and thyme.

Season the meat. Rub the herb seasoning all over both sides of your chuck roast.

Sear the meat. Set your instant pot to saute and add the 2 tablespoons olive oil. Tilt the instant pot insert so that the bottom is well coated with oil. Add the seasoned chuck roast meat and sear on each side for 3-4 minutes without moving the meat. Use tongs to flip the meat over.

Add the veggies. Turn off the saute function. Add the veggies around your meat.

Add soup mix and liquid. Sprinkle the soup mix on top of the meat, then pour the broth and water on top of the mix to distribute it.

Seal and cook. Cover your instant pot and make sure the vent is sealed. Set to high pressure for 90 minutes.

Natural release. When the time is up, let your instant pot do a natural release for 15 minutes before venting.

Remove the meat and veggies. Turn the knob on your instant pot to release the rest of the pressure, then remove the lid. With tongs and a slotted spoon, remove the meat and veggies to a large mixing bowl. Place the meat on one side of the bowl and shred it with two forks.

Make the gravy. Set your instant pot to soup mode and remove 2 cups of the broth to a medium bowl. Add the cornstarch and whisk until combined. Add about 1/4 cup of the cooked potatoes and gently mash them. Add this back to the instant pot. Mix well, then simmer for 5 minutes. This will not be a very thick gravy, it’s just thick enough to coat the meat and veggies.

Serve. Place sliced pork roast on plates with cooked veggies and top with spoonfuls of the gravy mixture. Garnish with sprigs of fresh thyme if desired.