Season the roast. Pour the beef broth into the slow cooker then add the beef. Slow cook for 6-8 hours on low.
Carefully remove the beef. Be careful because it's very tender and will probably fall apart. Place it into a large bowl. Shred the roast with a fork or an electric hand mixer (for faster results).Add the barbecue sauce and mix to combine.
Season the beef with the seasonings. Close the lid and "lock" it. Set the steam release knob to the sealing position. Press the pressure cook button and set to high pressure. Using the + buttons set to 60 minutes.
Once the cooking cycle is done and the instant pot beeps, let the pressure release naturally.
No 1. Couple reasons for this warning. If you receive a burn notice you most likely need to add more broth or water (if you like) to the instant pot. Don't worry if you get the warning. I got the warning so of course, had to add more liquid. I initially tried to get away with 1/4 cup of but it wasn't enough. The liquid measurement in the recipe card is what you can start with.
No 2. The knob was not turned to sealing position. Make sure the knob is set to sealing.
No 3. The burn notice could be that the lid wasn't locked. Make sure the lid is locked. For more instant pot troubleshooting info you can check out the pressure cooker site.
Prep - As you season the roast beef, with your fingers press the seasoning into the steak so it can "stick" to the steak.
Coat all sides of the roast with the seasonings. Don't be afraid to press down hard enough until the seasonings stick. Just pretend you are giving the roast a nice massage. If you don't press down on the roast the seasonings may fall off.
Pulled beef - If it's not done after 60 minutes, use your instinct and cook it a bit longer. The beef may need to cook for an additional 15 - 20 minutes.
Storage - Store in air-tight container. Place in the refrigerator for up to one week. Freeze up to a month in the freezer.
Recipe has been updated 3/6/2019