Preparation and Cooking

• Liberally salt and pepper the roast.
• In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.
• In a large cast iron skillet or Dutch oven, heat oil over medium-high heat, add the meat and sear on all sides until brown. Transfer meat into your slow cooker or remove from the Instant Pot and continue.
• Reduce the heat to medium, add the sliced onions and cook for 5 minutes. Add garlic and cook for 1-2 more minutes, scraping up browned bits with beef broth mixture.
• Transfer onion mixture and juices into the slow cooker with the meat. Add remaining broth and bay leaf. Cook on high for 3-4 hours or low for 5-6 hours.
• Remove meat, slice or shred, and set aside. Strain juices for au jus and discard bay leaf.
• For the Instant Pot, add meat to onion mixture, add remaining broth and bay leaf, and cook on high pressure for 60 minutes, then natural release for 20 minutes. Strain juices for au jus and discard bay leaf.