This turned out very good. Hope you enjoy, and thanks for watching.

I started off with a frozen roast. If your roast is thawed, skip my first step. Remember cooking times will vary. If your roast is frozen, follow my first step in the video.
My beef roast was a little over 3 pounds
Beef broth or a beef base
2-3 cups water (If using the beef base)
1 onion sliced
2 cloves garlic, chopped
2 teaspoons oil
2 tablespoons Worcestershire sauce
a couple peperoncini peppers
1/4 teaspoon of garlic and onion powder
1 teaspoon dried parsley
1 teaspoon brown sugar
1/2 teaspoon each of:
dried rosemary, dried thyme, and paprika

With your pressure cooker set on the brown setting, heat your oil and add your onions. Let these cook till they brown. Then add your cloves of garlic. Let that cook for about a minute.
Add your broth and be sure to stir well to get the brown bits off the bottom. Add your beef roast and pressure cook it around 45-55 minutes, or until done. Let it naturally release the pressure.
Once done, remove your roast. I strain the broth, then add it back to my pressure cooker on the brown setting. Add salt and pepper to your taste and let the broth cook to reduce a little.

Shred or slice your beef and make you a delicious sandwich, and you have that very tasty broth to dip the sandwich in.


(6349) Pressure Cooker Beef Dip Sandwiches