Rinse the roast in cold water to wash off excess blood and bone dust. Pat dry with paper towels and generously sprinkle with salt and pepper.

Turn the Instant Pot to the sauté setting and heat up the olive oil. When the oil is hot, add the roast and sear on all sides. About 2 - 3 minutes per side. Remove from heat and set aside on a plate.

Pour in the balsamic vinegar, onions, and 2 cups of the broth and de-glaze the bottom of the pot. Turn off the heat and stir in the paprika, cayenne pepper, sugar and garlic. Add the roast and fresh thyme. Place on the lid and set to manual pressure high for 65 minutes. Quick release when finished.

Remove the roast and wrap in aluminum foil to keep warm. Add the carrots and potatoes to the pot, return the lid, and set to manual pressure high for 3 minutes. Quick release when finished.

In a small bowl or cup mix the remaining 1 cup of beef broth with the corn starch. Add to the pot and set the pot to sauté mode again. Let simmer 15 -20 minutes or until it thickens up. Add the beef back to the pot and gently shred.