Add the salt, garlic powder, and black pepper to a small bowl. Whisk to combine.

Season the beef chuck roast pieces with the spice mixture.

Set the instant pot to SAUTÉ. Once the display reads "HOT", add one tablespoon of the olive oil.

Sear the beef for 3-4 minutes on each side, working in batches if need be. Once seared, transfer the meat to a clean plate.

Add the additional tablespoon of olive oil to the pot. Add the onions and sauté for 1-2 minutes.

Add ½ cup of the beef broth to the pot and stir. Scrape up any brown bits from the bottom of the pot. Let the onions cook in the broth for 2-3 minutes, until translucent.

Add the minced garlic and cook for an additional minute, stirring often to ensure the garlic doesn't burn.

Press CANCEL to turn the instant pot off the SAUTÉ setting. Add the remaining beef broth, Worcestershire sauce, Dijon mustard, Italian seasoning, paprika, and bay leaves to the pot. Stir to combine.

Place the beef roast chunks back into the pot.

Then, Place the carrot chunks and baby potatoes on top of the roast. Do not stir. You want the carrots and potatoes on top of the roast so that they do not get too mushy in the cooking process.

Place the lid on the instant pot and seal the vent. Set the instant pot to MANUAL. Select HIGH and set the time to 60 minutes. The instant pot will take some time to build pressure and then will start counting down the time once pressure is built.

Once done, let the instant pot naturally release for 10 minutes. Then, carefully turn the vent to the "venting" position to manually let it release pressure. Once no more steam remains and the steam valve has dropped, you can remove the lid. Do not remove the lid until that happens.

Remove the potatoes, carrots and beef from the pot. Shred the beef and add it to a platter along with the potatoes and carrots.

Set the Instant Pot to Sauté on the REGULAR setting. In a small bowl, whisk together the cold water and cornstarch until smooth.

Pour the cornstarch slurry into the pot. Let simmer and whisk until the gravy thickens, about 5 minutes.

Pour the gravy over the pot roast and garnish with fresh parsley.