Instant Pot Roast

My go-to for instant pot pot roast!! I like to serve with mashed potatoes. Got this from the Kitchen Whisperer.

3 to 4 lb chuck roast
2 t Kosher salt
1 T olive oil
1 large yellow onion, chopped
4 whole carrots, cut into large chunks
1 T garlic, minced
3 C beef stock
2 T Worcestershire suace
1 T dried parsley
1 t dried thyme
2 T corn starch
2 T water

1. Coat roast with 1 t kosher salt on all sides. Add oil to instant pot on saute function. Saute roast in instant pot about 6 to 9 minutes per side until browned. Set roast aside.
2. Place onion, carrot and garlic into pot. Stir. Place the seared meat and all juices on top of the veggies.
3. In a bowl, whisk stock, Worcestershire sauce, salt, thyme and parsley. Pour this over the meat.
4. Place lid over pot and seal. Cook for 90 minutes and allow pot to release pressure naturally.
5. Carefully remove roast and carrots and set aside on a platter. To make gravy, strain any fat. Bring liquid to a boil. In a small bowl make cornstarch slurry with corn starch and water. Whisk slurry into pot. Stir until you reach desired consistency.