For the Instant Pot:

1. Rub the roast with olive oil and coat with Jamaican Jerk spice blend.
2. Set your Instant Pot to Saute and brown the meat on all sides.
3. Add the beef broth.
4. Seal the top according to instructions and cook on Manual, high pressure, for 45 minutes.
5. Release pressure according to instructions, shred and serve.

For the slow cooker:

1. Rub the roast with olive oil and coat with Jamaican Jerk spice blend.
2. Sear the meat on all sides in a heavy bottomed pot.
3. Place the meat and 1 cup of beef broth in your slow cooker. (this is double the IP amount of broth because you’ll need it to offset the longer cooking time.)
4. Cook on high for 4 hours or low for 6 hours – or until the meat is tender.
5. Shred and serve.

For the dutch oven:

1. Rub the roast with olive oil and coat with Jamaican Jerk spice blend.
2. Sear the meat on all sides in a heavy bottomed pot or a dutch oven.
3. Add 1 cup of beef broth. (this is double the IP amount because you’ll need it if cooking on the stove.)
4. Cover and simmer on the stovetop on low heat for 4 hours, or bake in the oven at 375 degrees for 3 hours or until the meat is tender and falling apart.
5. Shred and serve.