Instant Pot Instructions:

1. Pat roast dry with paper towels. Press the flour and salt evenly all over the roast.
2. Heat Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Brown roast on all sides. Move roast out of Instant Pot.
3. Add in the onions and saute for 3 minutes.
4. Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
5. Add the roast back into the pot. Add in the Better than Bouillon, crushed tomatoes, red pepper flakes and pepper.
6. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 90 minutes. When time is up let pot sit for a full natural pressure release (or at least 15 minutes).
7. Remove the lid. Slice or shred the meat and serve. Salt and pepper to taste. If desired, make a gravy with a cornstarch slurry with juices in the pot.

Slow Cooker Instructions:

1. Pat roast dry with paper towels. Press the flour and salt evenly all over the roast.
2. Heat the pan over medium high heat. Add in the oil and swirl around. Brown roast on all sides. Move roast to the slow cooker
3. Add in the onions into the pan and saute for 3 minutes. Transfer onions to slow cooker.
4. Add in the water, Better than Bouillon, crushed tomatoes, red pepper flakes and pepper.
5. Cover and cook on low for 8 hours, or until meat is tender.
6. Remove the lid. Slice or shred the meat and serve. Salt and pepper to taste. If desired, make a gravy with a cornstarch slurry with juices in the pot.