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Season the chuck roast with salt and pepper.
Turn on the Instant Pot and select the sauté function. Add olive oil and sear the roast on all sides until browned.
Add the beef broth, balsamic vinegar, Worcestershire sauce, soy sauce, garlic powder, onion powder, thyme, and rosemary to the Instant Pot.
Secure the lid and set the Instant Pot to high pressure for 60 minutes. Once done, perform a quick release.
Add the potatoes and carrots to the Instant Pot, secure the lid, and cook on high pressure for 4 minutes.
Perform a quick release and remove the roast and vegetables from the Instant Pot.
Mix cornstarch with water to create a slurry and add it to the liquid in the Instant Pot. Select the sauté function and stir until the gravy thickens.
Slice the roast and serve with the vegetables and gravy.