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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Beef chuck roast gives this classic sandwich and its rich broth a hearty flavor. Add a crusty roll and you have a filling meal. This is also a great do-ahead recipe that can be prepared several days before serving. Ingredients:
1 boneless beef chuck roast (about 3 pounds) |
1 teaspoon dried oregano |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon seasoned salt |
1/4 teaspoon pepper |
3 cups beef broth |
1 bay leaf |
1 garlic clove, peeled |
sliced french bread |
Directions:
1. Place roast on a rack in a pressure cooker; sprinkle with oregano, rosemary, seasoned salt and pepper. Add broth, bay leaf and garlic. Close cover securely; place pressure regulator on vent pipe.
2. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 1 hour. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
3. Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. remove beef; shred with two forks. Discard bay leaf and garlic from broth. Serve shredded beef on French bread with broth for dipping. Yield: 8-10 servings.
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