Instant Pot Instructions:

1. Place the beef in the Instant Pot. Sprinkle the ranch dressing mix over the roast and rub it in. Pour the beef broth around the roast.
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 75 minutes. When time is up let pot sit for 15-20 minutes, until pin goes down on its own. Remove the lid. Place beef on a cutting board.
3. Add the potatoes and carrots into the Instant Pot with the broth. Cover and pressure cook for another 10 minutes. Move valve to venting to release pressure and remove the lid.
4. Place meat on a platter (you can slice or shred). Place carrots and potatoes around the meat. 
5. Make a cornstarch slurry to thicken the gravy. Stir 2 Tbsp cornstarch together with 3 Tbsp cold water until smooth. Turn Instant Pot to sauté setting. Stir the slurry into the pot until gravy thickens. Turn off Instant Pot. 
6. Serve gravy with the meat, potatoes and carrots. Salt and pepper to taste.

Slow Cooker Instructions:

1. Place beef in slow cooker. Sprinkle the ranch dressing mix over the roast and rub it in.
2. Pour the beef broth around the roast. 
3. Cover and cook on low for 8 hours. Add the potatoes and carrots and cook for 2 more hours. Slice or shred the meat.  
4. You can make gravy with the juices in the crockpot by making a cornstarch slurry. Stir together 2 Tbsp of cornstarch with 3 Tbsp cold water until smooth. Stir the mixture into the slow cooker. Let cook without lid on high for about 10 minutes. Salt and pepper to taste.