Season meat with salt and pepper
Heat pot and sear all sides of meat until brown and toasty.
Remove meat from pan and set aside.
Add in sliced onions to pot adding in extra oil if too dry. Season with salt. After onions start to get tender (about 3 minutes), stir in garlic, thyme sprig, rosemary sprig, fennel seeds, and bay leaf. Let cook until fragrant for about 1 minute.
Pour in wine to deglaze the pan. Use wooden spoon to stir and scrape off any brown bits (flavor central) from bottom of pot.
Add in olives, olive brine, sun-dried tomatoes, and broth. Stir together. Return meat to pot setting in center of other ingredients. Liquid should come up about half way or more towards top of meat.
Slow Cooker: Cook on low for 8 hours in slow cooker.
Pressure Cooker: Cook under high pressure for 55 minutes. Let pressure release naturally for 15 minutes. Ensure pressure is fully released before opening lid.
Remove meat and set on plate or serving bowl. Use Saute function of pressure cooker and let sauce simmer to reduce. Alternatively, you can pour sauce into small saute pan or pot and let simmer to reduce.
Place meat and the other veg from sauce (tomatoes, olives, onions) on serving bowl. Gently pull apart meat into smaller pieces to make serving easier. Pour reduced sauce over meat and sprinkle with fresh parsley. Enjoy!