Slow Cooker

1. Add broth, bell peppers, onion, and garlic to the slow cooker. Stir to mix well.
2. Season the beef roast generously with the Creole seasoning. Add the seasoned beef on top of the food in the slow cooker.
3. Cook HIGH 4-5 hours or LOW 8-10. When beef if is done, remove it from the slow cooker and shred.
4. Pour the whipping cream ( or coconut milk) and Parmesan cheese (or nutritional yeast) into the slow cooker. Stir to mix well.
5. Add the shredded beef and stir until combined. Cover and cook an additional 10 minutes.

Instant Pot

1. Season the beef evenly with the Creole seasoning on all sides.
2. Turn on the pressure cooker and select sauté. Once hot, add oil to the pot. Add the beef and cook until browned, 3-5 minutes. Remove beef and set aside.
3. Add the bell pepper and onion & cook 3-5 minutes until soft. Add the garlic and cook an additional minute. Turn off the Instant Pot.
4. Pour the broth into the pressure cooker and deglaze the bottom by scraping all the bits off with a wooden spoon.
5. Add beef back to the Instant Pot.
6. Close lid and seal valve. Set manual high pressure and cook 20 minutes per pound of roast.
7. When cook time is up, let the pressure naturally release for 10 minutes then quick release the pressure. When beef if is done, remove it from the slow cooker and shred.
8. Turn the Instant Pot on to low sauté.
9. Mix together the whipping cream or (coconut milk) and Parmesan cheese (or nutritional yeast). Stir the mixture into the Instant Pot. Add the shredded beef. Cook 5-10 minutes, stirring frequently.