Season both sides of the roast with salt and pepper.

Turn on the SAUTE function on the Instant Pot. Add the cooking oil. Once the oil is hot, brown the roast on all sides. Remove the roast from the pot and set aside.

Deglaze the pan with the soda. Turn off the SAUTE function.

Cover the outside of the roast with the horseradish sauce. Place the roast into the pot. Seal the lid and set the FUNCTION to manual and the timer to 60 minutes.

In the meantime, season the potatoes and carrots with the olive oil, salt and pepper.

Once the timer has gone off, release the pressure manually. Add the potatoes, carrots, garlic and frozen peas to the pot. Replace the lid, set the function to MANUAL and set the timer for 20 minutes.

Release the pressure, either manually or by natural release. Remove the meat from the pot and shred. Keep warm.

Remove the vegetables from the pot and keep warm.

In a small bowl, mix ½ cup of the remaining gravy in the pot with three tablespoons of cornstarch to make a slurry. Pour the mixture into the pot. Set the function to SAUTE and keep the temperature to medium. Once the mixture comes to a boil, whisk until it begins to thicken.

Serve the shredded roast alongside the vegetables, drizzled with the gravy.

Season both sides of the roast with salt and pepper.

Heat the cooking oil in a large pan over medium-high heat. Once the oil is hot, add the roast to the pan and brown for a few minutes on each side until brown. Remove the roast from the pan and set aside.

Deglaze the pan with the soda. Add the liquid and what you’ve scraped up to the crock of your slow cooker.

Season the potatoes and carrots with the olive oil, salt and pepper. Arrange them, along with the minced garlic and frozen peas, in the bottom of the slow cooker.

Rub the outside of the roast with the prepared horseradish sauce. Place the roast on top of the vegetables. Cover the top of your slow cooker with the lid. Cook on high for 4 hours or on low for six hours.

Before serving, remove the roast from the slow cooker. Shred and set aside to keep warm. Remove the vegetables from the slow cooker and set aside to keep warm. Pour two cups of the cooking liquid from the bottom of the slow cooker into a small saucepan and bring to a boil.

Combine cornstarch with about a ¼ cup of water. Once the cooking liquid begins to boil, add the cornstarch slurry. Continue to boil over medium heat until the gravy starts to thicken. Season with salt and pepper to taste.

Serve the shredded roast alongside the vegetables, drizzled with the gravy.

Preheat the oven to 300 degrees. Season both sides of the roast with salt and pepper.

Heat the cooking oil in a large pan over medium-high heat. Once the oil is hot, add the roast to the pan and brown for a few minutes on each side until brown. Remove the roast from the pan and set aside.

Deglaze the pan with the soda. Add the liquid and what you’ve scraped up to the bottom of a roasting pan.

Season the potatoes and carrots with the olive oil, salt and pepper. Arrange them, along with the minced garlic and frozen peas, in the bottom of the roasting pan.

Rub the outside of the roast with the prepared horseradish sauce. Place the roast on top of the vegetables. Cover the top of your roasting pan with the lid or tent with aluminum foil. Cook for four hours until tender.

Before serving, remove the roast from the pan. Shred and set aside to keep warm. Remove the vegetables from the pan and set aside to keep warm. Pour two cups of the cooking liquid from the bottom of the roasting pan into a small saucepan and bring to a boil.

Combine the cornstarch with about a ¼ cup of water. Continue to boil over medium heat until the gravy starts to thicken. Season with salt and pepper to taste.

Serve the shredded roast alongside the vegetables, drizzled with the gravy.