Set Slow Cooker on high while you prep the food. I use a 7-quart slow cooker, but anything 5 quart and above would work well for this recipe.

Put your roast in the slow cooker. Combine all other ingredients and stir gently to combine. Pour over the top of the roast. Place the lid on the slow cooker and reduce temperature to LOW.

Cook on LOW for about 8 hours. Increase temperature to HIGH and cook an additional 2 hours. {I've heard wonderful things about slow cooking roasts on Low for 14-16 hours while you sleep. I'm trying it this way next!!)

When roast is done, pull out of slow cooker and shred meat, discarding any gristle.

Use a ladle and a small strainer to use some of the juices in the slow cooker to make a gravy. I strained about 1 cup of liquid, then in a separate bowl, put 1 TBSP of cornstarch and 2 TBSP of liquid together.

Stir until combined, then add the cornstarch mixture to the remaining cup of strained liquid. Whisk together.

Microwave for about 1 minute, stopping at 30 seconds to whisk again. Gravy should be thickened. Ladle some over the meat to serve.

Add 2 TBSP oil to the Instant Pot and turn it on Saute. Once hot, add roast and brown on all sides.

Add remaining ingredients and place lid on IP and seal toggle. Cook on High Pressure for 60 minutes. Let NPR fully.

Open lid once toggle drops and remove roast with tongs. Follow instructions for making gravy using the IP on saute function.