Instant Pot Instructions:

1. Cut excess fat off of the roast. Cut it into four equal pieces. Pat it dry with paper towels. Sprinkle the salt and pepper evenly over each piece of roast and rub it in. 
2. Turn Instant Pot to sauté setting. When the display says HOT add in the oil and swirl it around. Place each piece of meat into the pot and let it sit and brown for 4 minutes. Use tongs to turn pieces over and brown for another 4 minutes. Use tongs to place the meat on a plate.
3. Pour the water into the pot and scrape bottom of pot so that nothing is sticking. Add in the bouillon and let it dissolve. Add in the meat. Cancel the sauté setting. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes. When time is up let the pot sit for a full natural pressure release (it will be about 15-20 minutes). Remove the lid.
5. Place roast on a cutting board. Set aside.
6. Melt the butter in a glass measuring cup in the microwave and then use a whisk to stir in the flour until it is smooth and creamy and there are no lumps. Turn Instant Pot to sauté setting. Stir in the flour mixture until smooth. Let it simmer for about 4-5 minutes, or until thickened and flour taste has cooked out. Taste test and add salt and pepper to taste. 
7. Slice or shred the roast across the grain. Serve with the gravy and enjoy!

Slow Cooker Instructions:

1. Cut excess fat off of the roast. Cut it into four equal pieces. Pat it dry with paper towels. Sprinkle the salt and pepper evenly over each piece of roast and rub it in. 
2. Heat a pan over medium high heat. Add in the oil and swirl it around. Place each piece of meat into the pan and let it sit and brown for 4 minutes. Use tongs to turn pieces over and brown for another 4 minutes. Use tongs to place meat into slow cooker.
3. Pour water and bouillon into slow cooker.
4. Cover and cook on low for 8-12 hours, or until tender.
5. Melt the butter in a glass measuring cup in the microwave and then use a whisk to stir in the flour until it is smooth and creamy and there are no lumps. Stir the mixture into the slow cooker. Cook without the lid on high for 30 minutes, or until gravy is thickened. 
6.  Taste test and add salt and pepper to taste. 
7. Slice or shred the roast across the grain. Serve with the gravy and enjoy!