Pat the beef dry with paper towels.

Mix the flour, salt, and pepper in a shallow dish, then coat the beef on all sides.

Add 2 tablespoons of oil to a skillet over a medium heat, then add the flour coated beef and cook for a few minutes on each side until browned, then turn and repeat with all sides.

Remove the beef and set aside. Add the remaining 1 tablespoon of oil to the skillet (not need to clean it first) and heat over a medium/low heat. Add the chopped onion and fry for 5 minutes or until golden, then stir in the garlic and cook for a further minute.

To the slow cooker, add the mushroom soup (don't dilute with water), beef broth, and sauteed onion and garlic, and stir well, then add the bay leaves. Add the browned beef into the slow cooker, then put the lid on.

Cook on LOW for 8-10 hours.

When the beef is cooked, remove it from the Crockpot (don't throw away the juices!) and let it rest for 10 minutes. Shred the beef with two forks.

Pat the beef dry with paper towels.

Mix the flour, salt, and pepper in a shallow dish, then coat the beef on all sides.

Add 2 tablespoons of oil to the Instant Pot and set it to 'saute', then add the flour-coated beef and cook for a few minutes on each side until browned, then turn and repeat with all sides. Remove the beef and set aside.

Add the remaining 1 tablespoon of oil to the Instant Pot (no need to clean it after searing the beef) and set it to 'Saute'. Add the chopped onion and fry for 5 minutes or until golden, then stir in the garlic and cook for a further minute.

To the Instant Pot, add the mushroom soup (don't dilute with water), beef broth, and sauteed onion and garlic and stir well, then add the bay leaves. Add the browned beef into the Instant Pot then put the lid on.

Close the lid, SEAL the pressure valve, and pressure cook manually on HIGH for 60 minutes. When the timer stops, you can either 'quick release' or 'natural release' the pressure.

When the beef is cooked, remove it from the pressure cooker (don't throw away the juices!) and let it rest for 10 minutes. Shred the beef with two forks.

While the roast beef is resting, make the gravy.

Pour the cooking juices from the pressure cooker or slow cooker into a small pot. Stir the cornstarch into 2 tablespoons of water, then whisk it into the pot of cooking juices. Heat gently, whisking often, until thick.

Serve the roast beef smothered in the gravy.