Instant Pot Instructions:

1. Cut excess fat off roast and pat dry with a paper towel. 
2. Mix the salt, Mrs. Dash, onion power and garlic powder together and pat all over the roast. 
3. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Brown the roast for 4 minutes on each side.
4. Move roast out of the pot. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
5. Add roast back into the pot and add in the onions. 
6. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 75 minutes. When time is up let pot release pressure naturally (about 15-20 minutes) and remove the lid.
7. Move roast to a cutting board. Turn Instant Pot to saute setting. In a small bowl stir 4 Tbsp cold water with 3 Tbsp of cornstarch. Stir the slurry into the pot to thicken the gravy. Once thickened turn off the saute setting. 
8. Use forks to break apart roast. Serve with the gravy. 

Slow Cooker Instructions:

1. Cut excess fat off roast and pat dry with a paper towel. 
2. Mix the salt, Mrs. Dash, onion power and garlic powder together and pat all over the roast. 
3. Heat a large pan over medium high heat and add in the oil and swirl around. Brown the roast for 4 minutes on each side. Add roast to the slow cooker.
4. Pour in the broth and add in the onions. 
5. Cover and cook on low for 6 hours. In a small bowl stir 4 Tbsp cold water with 3 Tbsp of cornstarch. Stir the slurry into the pot to thicken the gravy. Cover slow cooker and cook on low for 1-2 more hours, or until roast is tender.
6. Move roast to a cutting board. Use forks to break apart roast. Serve with the gravy.