Instant Pot Instructions:

1. Season the roast pieces with salt and pepper liberally.
2. Turn Instant Pot to saute setting. When display says HOT add in 1 Tbsp of the oil. Add in the pieces of roast and let brown on one side for 4 minutes. Use tongs to flip the meat over and brown for 4 minutes on the other side. Move meat to a plate and set aside. 
3. Add in the other tablespoon of oil. Add in the onion, celery, thyme, fennel and cayenne. Saute for 4 minutes. Add in the garlic and saute for 30 seconds.
4. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off saute setting.
5. Add in the beef, maple syrup and vinegar. 
6. Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 45 minutes. When time is up let pot sit for 15 minutes and then move valve to venting. Remove the lid. 
7. Serve beef with some of the juices in the pot and salt and pepper to taste. 

Slow Cooker Instructions:

1. Season the roast pieces with salt and pepper liberally.
2. Heat a pan over medium high heat. Add in 1 Tbsp of the oil. Add in the pieces of roast and let brown on one side for 4 minutes. Use tongs to flip the meat over and brown for 4 minutes on the other side. Move meat to slow cooker.
3. Add in the other tablespoon of oil into the pan. Add in the onion, celery, thyme, fennel and cayenne. Saute for 4 minutes. Add in the garlic and saute for 30 seconds.
4. Pour in the broth and scrape bottom of pan to release any browned bits. Pour into the slow cooker.
5. Add in the maple syrup and vinegar. 
6. Cover and cook on low for 6-8 hours, or until beef is tender. 
7. Serve beef with some of the juices in the pot and salt and pepper to taste.