Add 1 Tbsp oil to the insert of the electric pressure cooker. Set the Sauté.

Season chuck roast with salt and pepper. Once hot, add seasoned roast and sear on both sides, about 3 to 4 minutes per side until browned. Remove and set aside.

Add remaining oil to the insert with onion. Cook for about 3 to 4 minutes, stirring occasionally, until softened and fragrant. Stir in garlic and cook for 30 seconds to 1 minute until fragrant.

Turn electric pressure cooker off and add in red wine. Use a wooden spoon to scrape up any browned bits that have stuck to the bottom.

Add seared chuck roast back to the insert and top with potatoes and carrots. Add fresh herbs on top.

Pour in beef broth and Worcestershire sauce.

Close the lid and seal. Cook for 60 to 80 minutes* on High pressure. Let natural release for 10 minutes, then manually release remaining pressure.

Remove the meat to a cutting board and shred with two fork. Remove the potatoes and carrots as well. Use a fine mesh siever or spider strainer to remove any bits and pieces left in the cooking liquid.

Set electric pressure cooker to Sauté. Whisk together cornstarch and water. Pour into the liquid and cook until thickened, about 5 to 10 minutes. Season with salt and pepper to taste.

Serve gravy with roast and vegetables. Garnish with freshly chopped parsley, if desired.