Instant Pot Instructions:

1. In a small bowl stir together the salt, pepper, onion powder, garlic powder, paprika and coriander. 
2. Pat the seasonings all over the roast. 
3. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Brown the roast for about 5 minutes on each side. Move the roast to a plate.
4. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
5. In a small bowl stir together the mustard and liquid smoke. Brush it all over the roast.
6. Add the roast back into the Instant Pot. 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 sit for 20 minutes and then move valve to venting to remove any remaining pressure. Remove the lid.
7. Place roast on a cutting board. Slice or shred and serve with barbecue sauce. 

Slow Cooker Instructions:

1. In a small bowl stir together the salt, pepper, onion powder, garlic powder, paprika and coriander. 
2. Pat the seasonings all over the roast. 
3. Heat a pan over medium high heat. Add in the oil and swirl it around. Brown the roast for about 5 minutes on each side. Move the roast to a plate.
4. In a small bowl stir together the mustard and liquid smoke. Brush it all over the roast.
5. Add the roast into the slow cooker. Pour in the broth. Cover slow cooker and cook on low for 8-12 hours or until roast is fork tender. 
6. Place roast on a cutting board. Slice or shred and serve with barbecue sauce.