Step 1

Turn Instant Pot to sauté setting. When display says HOT add in the oil. Pat the roast dry and add it into the pot. Let it brown on one side for 5 minutes. Flip it over and brown on the other side for 5 more minutes. Turn off sauté setting.

Step 2

While roast is browning add pepper, onion powder, garlic powder, oregano, parsley, salt, basil, thyme and onion flakes to a small bowl. Stir together.

Step 3

Pour the water into the pot with the roast and scrape bottom of pot so nothing is sticking. Stir in the bouillon with the water to dissolve. Sprinkle the seasonings over the roast.

Step 4

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 70 minutes. When time is up allow for a full natural pressure release. Remove the lid.

Step 5

Move the roast to a cutting board.

Step 6

If you want potatoes and carrots add them into the pot and cover the pot. Turn valve to sealing. Set the manual/pressure cook button to 8 minutes. when time is up move the valve to venting.

Step 7

Shred the roast and discard any excess fat. Move roast to a serving platter

Step 8

Use a slotted spoon to move the carrots and potatoes to serving platter. Turn Instant Pot to sauté setting. In a small bowl stir together 3 Tbsp cornstarch and 3 Tbsp of water until smooth. Stir the cornstarch slurry into the Instant Pot to thicken the gravy. Once it has thickened turn off the Instant Pot.

Step 9

Serve roast with vegetables and gravy.

Step 10

Heat a pan over medium high heat on the stove. Add in the oil. Pat the roast dry and add it into the pan. Let it brown on one side for 5 minutes. Flip it over and brown on the other side for 5 more minutes. Add roast to the slow cooker.

Step 11

While roast is browning add pepper, onion powder, garlic powder, oregano, parsley, salt, basil, thyme and onion flakes to a small bowl. Stir together.

Step 12

Pour the water into the slow cooker with the roast. Stir in the bouillon with the water to dissolve. Sprinkle the seasonings over the roast.

Step 13

Cover and cook on low for 8-12 hours, until tender. If you want potatoes and carrots you can add them in halfway through the cooking time.

Step 14

Move the roast to a cutting board.

Step 15

Shred the roast and discard any excess fat. Move roast to a serving platter

Step 16

In a small bowl stir together 3 Tbsp cornstarch and 3 Tbsp of water until smooth. Stir the cornstarch slurry into the slow cooker and turn slow cooker to high. Cook until gravy has thickened.

Step 17

Serve roast with vegetables and gravy.