Instant Pot Instructions:

1. Pour broth into Instant Pot. Add in mushrooms and onions. Place the roast on top. Sprinkle with the onion soup mix and ranch dressing mix.
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 75 minutes for fresh roast or 90 minutes for frozen roast. When time is up let pot sit until pressure releases naturally (about 20 minutes). Remove the lid.
3. Move roast to a cutting board.
4. Turn Instant Pot to sauté setting. In a small bowl stir together cornstarch and water until smooth. Stir the mixture into the pot to thicken the gravy. Salt and pepper to taste.
5. Slice or shred roast. Serve roast with gravy.

Slow Cooker Instructions:

1. Add broth, mushrooms, onions and roast into slow cooker. Sprinkle with the onion soup mix and ranch dressing mix.
2. Cover slow cooker and cook on low for 8-12 hours, or until roast is tender.
3. Move roast to a cutting board.
4. In a small bowl stir together cornstarch and water until smooth. Stir the mixture into the slow cooker to thicken the gravy. Salt and pepper to taste. Turn slow cooker to high and let cook without the lid until gravy has thickened.
5. Slice or shred roast. Serve roast with gravy.