Turn your crockpot on low and add your beef broth and roast.

Season the top of your roast until completely covered with the spices. (salt, pepper, minced garlic, onions).

Add your franks hot sauce to the top of the meat and spices.

Add your new potatoes around the roast and add your lid.

Let your roast cook on low all day and shred with a fork before serving.

10 minutes before serving, throw some fresh cilantro on top of your roast. It adds great flavor without being over powering.

Scoop your roast, broth, potatoes and onions to a bowl and enjoy.

Turn on the Instant Pot and set to sauté and allow time to heat up. Add 1 tbsp olive oil and brown your roast on each side.

Set the Instant Pot to high pressure and add the remaining of the ingredients, including the potatoes to the roast.

Lock the lid making sure the top vent is sealed. Cook on high pressure for 20 minutes. (If the roast is frozen, depending on the size, I will cook between 30 and 40 minutes).

I usually use natural release, but it's fine if you do quick release if you are in a hurry. I find that the roast is a little more tender with the natural release.