I am beginning to learn that a pressure cooker is a beautiful thing. Up until this shredded beef, I'd only used my pressure cooker for making dry beans. Then yesterday I remembered something a friend had posted on Facebook: that she loved her pressure cooker because she could make a frozen roast in 1 1/2 hours. The day was going to be a little crazy, and I didn't want to eat out (again), so I decided to try her frozen roast idea. Believe me, I had some serious reservations. Could it possibly work? And be tasty? If not, there was always cereal. But if so....oh the possibilities!
Well, it did work. The beef was so good it almost felt wrong because it took zero effort. We had it over mashed potatoes, but I'm positive it would be equally as delicious on a bun with a nice slaw on the side.
Note: My friend swore by the 1 1/2 hours, but I cooked mine for 3 hours. Just to make sure. And that's how long it took me to pick up my daughter from school, take her to the orthodontist, dash into the grocery store, and get home. (And before anyone freaks out, No, I didn't leave the house with my stove on and unattended; my teenager was home, being very attentive. I'm sure. ;)
Pressure-Cooker Shredded Beef
1 2-2 1/2 pound beef roast (mine was a rump roast, and it was frozen)
1 8-oz can tomato sauce
1 medium onion, diced
1 tablespoon Worcestershire sauce
several shakes liquid smoke
1 1/2 teaspoons dried rosemary, crushed
several grinds fresh black pepper
thinly sliced green onion, if desired
prepared mashed potatoes
1. Combine all ingredients in a pressure cooker. Bring up to pressure following the manufacturers directions for your pressure cooker, reduce the heat to low or medium-low (just enough to maintain the pressure) and cook for 3 hours. Remove from the heat and allow the pressure to come down on it's own.
2. Remove the roast to a rectangular baking dish (so none of the delicious juices run away) and shred, discarding and undesirable bits. Pour the saucy stuff from the pressure cooker over the shredded beef and stir/toss to coat evenly (my roast was pretty well trimmed with not much fat, so I didn't need to remove any fat from the sauce.)
3. Serve over mashed potatoes and top with green onion.
Makes about 6 servings