• Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Salt and pepper the roast, then sear it 2 minutes per side.
• Stir together all spices in a small bowl.

Slow Cooker Directions:

• Place carrots and onions in the bottom of a 5-6 quart slow cooker. Use a slow cooker bag for easy cleanup!
• Add the seared roast on top of the vegetables and sprinkle with seasoning. Top with mushrooms.
• Cover and cook on low for 8 hours. Remove the roast and shred it. Reserve the liquid to make the gravy.

Instant Pot Directions:

• Place carrots and onions in the bottom of the instant pot insert. Add 1 1/4 cups of beef stock into the pressure cooker.
• Add the seared roast on top of the vegetables and sprinkle with seasoning. Top with mushrooms.
• Cover and lock lid in place. Set on HIGH pressure for 75 minutes.
• After the time is finished, allow a 10 minute natural release, then quick release.
• Shred roast and drain juice for gravy.

Make the gravy:

• Combine stock and/or juices from the meat in a large measuring cup. Heat in the microwave for about 2 minutes, or until heated through.
• Meanwhile, melt the butter and add the flour. Stir to form a paste, cook for 1 minute. Add the spices then slowly whisk in the stock. Cook, stirring constantly, until the mixture thickens, just a couple of minutes. Salt and pepper to taste. Serve with roast.