[In58men]

Originally Posted by Pablo

Seasoned a 2.5 lb chuck roast with salt, pepper and garlic powder. Put on Sear/Saute mode. Seared it off in olive oil and set aside. Add in one chopped onion and half a cup of red wine and let reduce by half. Then added two cups beef broth, two tablespoons of soy and worch sauce, clump of brown sugar, some minced garlic, little black pepper, bay leaf, teaspoon of oregano and thyme.

Brought it to a boil, added the roast back in and set manual pressure cook time to 100 mins. Let it natural release for 25 mins or so and then shredded it.

Awesome thank you!