Turn Instant pot to "Saute"mode and heat oil.
Add roast and season one side with salt and pepper and sear it.
Then, flip it over and season the other side with salt and pepper and sear it.
Sear and brown the sides of the roast too.
Add broth, red wine (optional), onion, garlic, paprika, ginger, parsley, thyme, oregano, rosemary, tomato paste, balsamic vinegar, bay leaf.
Put the lid on and turn up the the valve to "Sealing." Select "Manual" mode and set the time for 55-60 minutes.
When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to "Venting."
Open the lid and add carrots and potatoes.
Put the lid on again and turn the valve to "Sealing" and select "Manual" mode and set the time for 3 minutes.
When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to "Venting."
Open the lid and shred beef with 2 forks. Enjoy!