Trim your roast of any excess fat. Slice roast into 1"-2" chunks and season with the onion soup mix.

Sear your beef on all sides over the stove. Each side should cook 2-3 minutes until golden brown then transfer to your slow cooker.

Pour a little bit of vinegar into your pan you seared the meat in to remove any excess seasoning left behind. Add the juices to your slow cooker with the beef.

Add all other remaining ingredients, cover with your lid, set to low for 8 hours.

Remove the lid and shred with a fork or in your KitchenAid

Trim your roast of any excess fat. Slice roast into 1"-2" chunks and season with the onion soup mix.

Set your pressure cooker to saute mode and sear your beef on all sides. Each side should cook 2-3 minutes until golden brown then remove from the pot and set aside.

With saute mode still on, pour a little bit of vinegar into your pot and scrape the excess seasoning up off the bottom of your pot. Add the water and 2 tablespoons of your ranch seasoning. Mix well.

Add your beef back to the pot and all other ingredients.

Lock on the lid and set to manual pressure high for 15 minutes.

Let it naturally release for at least 15 minutes before you hit quick release and remove the lid.

Shred with forks or in your KitchenAid.