Begin by slicing the chuck roast into 1 1/2-inch cubes, ensuring to trim away any tough fat or gristle. Set your Instant Pot to SAUTE mode and heat 1 tablespoon of the olive oil until shimmering. Introduce half of the beef cubes, seasoning with 1 teaspoon of salt and 1/4 teaspoon of pepper. Spread the cubes in a single, uncrowded layer to achieve a good sear. Allow the beef to brown undisturbed for about 4 to 5 minutes, forming a rich, dark crust. Flip the cubes and continue cooking for another 4 minutes until evenly browned. Transfer the seared beef to a clean plate. Repeat the process with the remaining beef, adding another tablespoon of olive oil if needed.

While the beef is browning, finely dice the yellow onion and mince the garlic. Peel the carrots and slice them into 1/2-inch thick diagonal pieces. Set these aside for later.

After the second batch of beef is seared, remove it from the pot and set it aside with the first batch. Add the remaining tablespoon of olive oil to the pot, followed by the diced onion. Cook the onion, stirring occasionally, until it becomes soft and starts to brown, approximately 6 minutes.

As the onion cooks, scrub and peel the russet potato, then cut it into 3/4-inch chunks. If you haven't already sliced the carrots, do so now.

Once the onion is softened and browned, add the minced garlic to the pot, stirring constantly for about 30 seconds until fragrant. Pour in the beef broth, making sure to scrape up all the browned bits stuck to the bottom of the pot to avoid triggering a "burn" warning.

Next, stir in the sliced carrots, cubed potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef along with any accumulated juices. Pour the tomato sauce over the top without stirring it into the mixture.

Secure the lid on the Instant Pot and cook on high pressure for 35 minutes. Once cooking is complete, allow the pressure to release naturally for 10 minutes before carefully venting any remaining steam and opening the lid. Discard the bay leaf.

In a small bowl, whisk together the cornstarch and water to create a slurry, then stir it into the stew until it thickens. Finally, add the peas, stirring to warm them through. Serve the stew hot, garnished with fresh parsley or rosemary if desired.