Here is how I do mine- I use a Presto brand 6qt. pressure cooker(not canner)I recently used a shoulder roast(used to use chuck roast-more marbleing-more fat)shoulder is leaner.Gotta watch our fat here!
1st. --- Preheat cooker or cast iron approx. 2 to 3 mins.If you don't use a little oil it will stick until it browns properly I don't use any.Brown the roast approx. 5 to7 mins per side on medium to med/high heat, this gives dark colored broth& great flavor
2nd--add 1 cup of water.
3rd-- Add 1/2 pk. of Lipton Onion Soup Mix(shake pk. well b4 opening)
4th--pinch of sea salt and coarse ground black pepper
I cook for 30 to 35 minutes on medium gas heat( jiggler is steady and slow)
comes out fork tender and lip smackin good!!!!
I use 3 Tbsp. cornstarch and 1 cup cold water for gravy( adjust for more salt and pepper.Cook until it develops a shine. Usually 1to 2 mins.
You could use a dutch oven pot w/lid or pan and tinfoil or a crock pot,if you don't have a pressure cooker.Adjust cooking time to approx. 2 hrs at at 375 degrees or all day in crockpot Sorry so long!