• Select saute on the Instant Pot. Pat the beef dry. In a medium bowl, mix together the salt, paprika, rosemary, basil, thyme, onion powder, and garlic powder. Generously rub the mixture on each side of the beef pieces.
• Coat the bottom of the pot with oil, then toss in the onion. Cook for 2-3 minutes, then add the beef, a few pieces at a time. Cook for about 2 minutes per side, and repeat until all of the pieces have been seared. Remove the beef from the pot and set aside.
• Deglaze the pot by pouring in the wine and beef stock. Scrape the bottom for any leftover browned bits. Pour in the balsamic and coconut aminos. Place the beef on top of the liquid mixture, then top with carrots, mushrooms, and potatoes.
• Secure the lid. Select manual or pressure, and cook on high pressure for 40 minutes.
• Use a natural release for at least 10 minutes, then release any remaining steam. Gently remove the vegetables, and then the beef. Set both aside, tented with foil to keep warm.
• Transfer about 1/4 cup of the cooking liquid into a small bowl, and whisk in the tapioca starch, then return the liquid to the pot and stir. Select saute, and allow the sauce to thicken, about 5 to 7 minutes.
• While the sauce is cooking, shred or cut the beef. Place beef back in the pot. Spoon the beef and sauce over the vegetables and serve warm.

For the Slow Cooker:

• Prepare the rub as mentioned above. Heat up a large skillet to medium high heat. Add the oil, and brown the roast on all sides (about 6 minutes total). Set aside. Keep the pan hot and toss in the onion, if you need additional oil add in a bit more. Cook the onion for 4-5 minutes, then pour the red wine over to deglaze the pan.
• Transfer the wine and onion mixture to the slow cooker. Stir in broth, balsamic vinegar, and coconut aminos. Add the vegetables, then nestle the beef on top. Cook on low for 8-9 hours, or until the beef is nice and tender.
• Spoon out 1/4 cup of the broth and add the tapioca starch. Bring the mixture back to the slow cooker and stir.  Shred the beef with a fork and serve with veggies and sauce.