Remove the roast from its package and place on a cutting board. In a small bowl stir together the seasonings and sprinkle evenly over all sides of the roast.
Heat the olive oil in the Instant Pot on saute mode.
When the oil is hot, add the roast and sear on all sides. Remove the roast to a plate.
Add about ¼ cup of the stock to the pot and use a wooden spoon to deglaze.
Turn the instant pot off and return the roast to the pot.
Pour the remaining stock over the roast. Place the lid on the pot and seal. Set to manual or meat on high setting.
Cook for 45 minutes, then do a quick release.
While the roast is cooking, wash and peel the potatoes, and cut into 1-inch chunks.
After doing the quick release, add the carrots and potatoes to the instant pot. Pushing them down with a spoon into the liquid.
Place the lid back on the pot and set to manual for 5 more minutes, then, do a natural pressure release.
Once the pressure has released, open the lid and remove the roast to a large platter or plate. Remove the carrots with a slotted spoon to the same platter as the roast. Cover the roast and carrots with foil to stay warm.