Yeah. You can usually get good flavor if you brown the meat beforehand and dont drown it in tasteless liquid. After alot of bland gray meat, I learned my lessons.
For pulled pork, a 4 lb pork roast I use an onion plus maybe a 1/4 cup apple vinegar. A porketta roast is good like this too.
For pulled beef, a 4 lb bottom round I use an onion, splash of bourbon, and a beef broth cube.
For a sliced roast, I prefer oven, grill, or smoker --- not the pressure cooker. For anything pulled, it gets the nod due to needing to break down collagen without drying out the meat. For pulled pork or brisket this is 190-205 degrees depending on your tastes.