Instant Pot Instructions:

1. Season the roast on all sides with the salt, pepper, Italian seasoning and garlic powder.
2. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the roast and brown for about 4-5 minutes on each side. Remove the roast.
3. Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the Better than Bouillon. Turn off Instant Pot.
4. Add in the onion, celery and roast. Pour the tomato sauce, BBQ sauce and Worcestershire sauce over the roast.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 70 minutes. When time is up let pot sit for a full natural pressure release.
6. Remove the lid. Remove the roast and slice or shred. Serve drizzled with some of the liquid in the Instant Pot. You can also make a gravy with a cornstarch slurry, if you prefer.

Slow Cooker Instructions:

1. Season the roast on all sides with the salt, pepper, Italian seasoning and garlic powder.
2. Place roast in the slow cooker. Add in water, Better than Bouillon, onion and celery. Pour the tomato sauce, barbecue sauce and Worcestershire sauce over the roast.
3. Cover and cook on low for 8-12 hours. 
4. Remove the lid. Remove the roast and slice or shred. Serve and enjoy with some of the juices from the slow cooker drizzled over the top.