Description
Frozen roast to shredded beef in a fraction of the time, utilizing your pressure cooker! Package and store small portions in your freezer (2 months) or refrigerator (5 days) for shredded beef tacos, on top of salad or rice, in soup or on a buttery toasted ciabatta roll with melted cheddar…..
Ingredients
2.5 – 3lb Beef Chuck Roast (Frozen)
2 Cups Beef or Chicken Stock (broth or bouillon+water)
1 Yellow Onion (For picky eaters, Granulated onion powder can be substituted – 1TBS)
4 garlic gloves (or granulated garlic powder – 2 teaspoons)
1.5 TSP Salt + 2 TSP Black Pepper
Hard rolls/Ciabatta rolls for serving
Cheddar slices or shredded cheddar for topping
Instructions
Pour stock/broth in the inner pot of your Pressure cooker
Add sliced onions, garlic and spices
Place roast directly into the liquid
Close lid ensuring the silicone ring is properly in place
Cook on MANUAL HIGH PRESSURE for 80 minutes
Allow a full NATURAL PRESSURE RELEASE
Remove meat from pan and shred it. I like to use my food processor to quickly shred (see blog notes)
Toast hard rolls and add cheddar – top with beef and onions.
Notes
For fresh roast cook on high pressure for 60 minutes + natural pressure release. I recommend searing each side of the seasoned roast for about 3 minutes prior to adding broth and pressure cooking. Set IP to sauté, add 1 TBS oil or butter. When It reads HOT, sear each side. Select cancel and pressure cook. The seared edges will give a great flavor to the finished roast.
I have used top round roast for this, but it doesn’t shred as easily as chuck roast. I have to pulse it in the food processor as opposed to the easy shredding of chuck roast