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Trim off the excess fat from the roast. Then season with salt and pepper.
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Heat up the pressure cooker base or a dutch oven over medium/high heat. Add two tablespoons of olive oil and then add the roast. Brown the roast on all sides.
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Once the roast is browned add the broth, tomato paste, red wine, beef base, garlic, thyme and onion powder.
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Add the pressure cooker lid and cook at 15lbs of pressure for 45 minutes. If you do not have a pressure cooker, place the dutch oven in a 275 degree oven for 5 hours or until the meat is fork tender.
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After the time is up, release the pressure and remove the meat from the pan into a bowl for shredding. Place the drippings and juices back on medium/high heat for 10-15 minutes to reduce the liquid.
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After you shred the meat, slowly ladle the reduced liquid back over the meat. Adding as much liquid as you would like. I prefer about 1/4 cup of liquid per 3/4 cup of meat.
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Serve the meat on a bun or as is with a side of mashed potatoes.