Cut roast into 4 large pieces. Sprinkle roast all over with pepper.
Preheat Instant Pot on Saute. Once hot, heat olive oil until shimmering. Add roast pieces, in batches and sear beef until browned, about 4-5 minutes per side. Remove beef.
Add wine and stir, scraping up all bits on the bottom with a wooden spoon. Add beef, then parsley, rosemary sprigs, salt if using, garlic cloves, onion, carrots, potatoes, and celery. Add tomatoes over top.
Set Instant Pot to Manual, High for 45 minutes. Once complete, natural release for 15 minutes, then release pressure. Check beef for doneness by using a fork to see if meat is tender. If meat is not tender, cook on high pressure for 10 more minutes (then quick release pressure).
Remove rosemary sprigs. Using a slotted spoon (and a regular spoon), carefully place meat on a cutting board, and put vegetables in a dish and cover (if thickening gravy).
Pull meat, or slice against the grain. Serve with vegetables and juices or gravy.
To Make Gravy
Turn Instant Pot to saute and bring liquid to a boil. Meanwhile, mix cornstarch and water slurry together and set aside.
Once liquid is boiling, stir slurry and add about half to the liquid, stirring to thicken. Add more slurry until gravy reaches desired consistency. Boil for 1-2 minutes and serve with roast and vegetables.
Notes
*whole tomatoes can be replaced with diced tomatoes, or 2 cups beef broth
Making gravy will add 5 minutes to the total cook time.
Cut vegetables to similar sizes so they cook at the same rate.