Description
From Natalie Perry of Perry’s Plate.
Ingredients
- 1 whole (4 To 5 Lb. Size) Beef Roast
- 2 teaspoons Sea Salt
- 1 teaspoon Black Pepper
- ¼ cups Worcestershire Sauce Or Coconut Aminos
- 1 Tablespoon Chopped Fresh Garlic
- 1 teaspoon Onion Powder
- 8 ounces, weight Sliced Brown Or White Mushrooms
- ½ cups Beef Broth
Preparation
Cut beef roast into 4 or 5 chunks. Sprinkle meat with the salt and pepper, then place it in the pot of your pressure cooker.
In a small bowl, whisk Worcestershire sauce, garlic, and onion powder. Pour over beef. Add mushrooms on top, then pour broth down the side of the pot to avoid rinsing off all of the seasoning you just put on.
Seal pressure cooker and cook on high pressure for 2 hours. When finished, shred meat and return it to the pot to mix with the juices and mushrooms.
At this point you can serve it or divide the meat, mushrooms, and juices into containers to save for future meals.
Note: You can make this in a slow cooker. Just follow the directions above, placing the whole roast in the slow cooker (you don’t need to cut it up). Cover and cook on low for 8–10 hours.
