Place pot roast into a heavy roasting pan and cover with mixture. Turn to coat meat.
Bake for 2 - 2.5 hours until meat is tender and easily pulls apart. Baste the meat a few times during the last hour of baking if desired.
Serve with leftover liquid as a dipping sauce or use as gravy on mashed potatoes.
Notes
To make in the Crockpot: Place meat in the slow cooker, cover with sauce and cook on low for about 7-8 hours or high for 5-6 hours.To make in the Instant Pot: Place meat in the pot and cover with liquid mixture. Switch instant pot to “pressure cook” on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast). Do a ten minute natural release. The sauce may need to be thickened.