Brown the side of the roast with the thickest layer of fat first in a pre-heated pan over medium/medium-high heat. Brown all sides of the roast in a skillet or an Instant Pot on the saute setting.
(Instant Pot): Add 2 cups of water to the Instant Pot and scrape up the brown bits on the bottom.
(Slow Cooker): Transfer the roast to a slow cooker and add 2 cups of water to the saute pan. Scrape up the brown bits and then pour the liquid over the roast in the slow cooker.
Add 1 tsp of thyme, 2 cloves of garlic, and 1 bay leaf to the liquid.
(Instant Pot): Cook the roast with the slow cooker setting and then adjust to high, medium, or low depending on the length of time you want it to cook. High for 4 hours, low for 7-8 hours. Alternately the pressure setting can be used for 1 hour.
(Slow Cooker): Set the slow cooker on high for a 4 hour cook time and low for a 7-8 hour cook time.
While the roast is resting on a platter transfer the juices to a pot on the stove. In a separate dish dissolve arrowroot with a bit of cold water and then add it to thicken the juices. When the liquid boils you will know how thick it is. Adjust the thickness and seasoning to suit your taste.
*(Whole 30 Tweak) Add carrots, onions, and celery to the cooking liquid and puree them with the liquid at the end to thicken the sauce.