Heat electric skillet to 400°.
When skillet reaches 400°, put roast in to sear. When meat easily "lifts" from pan, flip it over to sear on the other side.
Add 1 packet of dry onion soup mix to 1 cup of water and mix well. Pour water mixture over roast.
Add enough water to skillet to fill halfway up roast, lifting the meat to allow water to flow underneath.
Reduce skillet temperature to 250° - 200°. You are looking for a slow simmering temperature. (In a Saladmaster skillet you will want the valve to flutter every so often.)
Put the lid on the skillet and let the roast cook 6-8 hours, adding water as needed.
In the last hour of cooking, shred the meat with two forks and allow the water to cook off, creating a nice "crisp" to the roast.